• Start by preheating the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Then in a medium bowl, combine the pumpkin puree, vanilla extract, pumpkin spice, and granulated sugar. Whisk until well-blended. Set aside.
• Next, In another bowl, whisk the cream cheese until smooth, then gradually mix in the powdered sugar until fully blended and creamy
• Then Unroll the first pie crust onto the parchment-lined baking sheet. Trim any excess crust from the top and bottom that doesn't fit the sheet, and use the trimmings to extend the left and right edges, creating a rectangle that fits the pan.

Pipe the Fillings

• Transfer the pumpkin mixture into one piping bag, and the cream cheese mixture into another. Snip the ends of both bags.P
• Pipe a 3-inch log of the pumpkin mixture onto the pie crust, followed by an adjacent 3-inch log of cream cheese. Repeat this process to create 8 logs in total, ensuring about 3 inches of space between each set. This will create two rows of four.
• Lay the second pie crust over the piped fillings. Trim any excess and use it to reinforce the edges, similar to the first crust.Gently press down between the logs with your fingers to create separation and help define the individual pies.
• Using a pizza cutter, slice once horizontally and three times vertically to form 8 hand pies. Trim any excess dough from the tops and bottoms for uniformity.
• Rearrange the pies on the baking sheet, spacing them about 1 inch apart.
• Use a paring knife to make two slits in each pie for ventilation. Then, seal the edges of each pie by pressing down with a fork.
• In a small bowl, whisk the egg and water together. Brush the mixture over the hand pies.
• Sprinkle a light coating of granulated sugar over the pies for added sweetness and texture.

bake

• Bake for 25-30 minutes, or until the pies are golden brown.Cool and Serve
• Take the pies out of the oven and let them cool for a few minutes before serving. Enjoy warm or at room temperature!