Preheat your oven to 204 °C (200 °C) and line a large baking sheet with parchment paper.

Unroll the refrigerated pie crusts onto a clean, lightly floured work surface. Use a 3-inch round cutter to stamp out 16 dough rounds, re-rolling scraps once if necessary.

Place 8 dough rounds onto the prepared baking sheet. Spoon roughly 1 to 22.5 ml of pumpkin filling into the center of each round, keeping the edges clear.

Lightly brush the exposed dough edges with beaten egg wash. Top each with a remaining round and press the edges firmly with the tines of a fork to crimp and seal.

Brush the tops of each hand pie with the egg wash and sprinkle generously with cinnamon sugar.

Bake for 16 to 18 minutes until the hand pies are puffed, crisp, and golden brown. Transfer to a wire rack and allow to cool for 10 minutes before serving.