Preheat the oven to 400°F.

In a medium bowl, add half of the beaten egg. Add pumpkin puree, sugar, and pumpkin spice; mix well. Refrigerate the mixture until needed.

On a lightly floured surface, unroll and cut half of the pie crust. If using homemade dough, it should be rolled out to a ⅛-1/4 inch thickness. Cut the dough into 4 circles with a large glass cup about 5 inches in diameter. You can save any remaining dough in the freezer for another preparation or make more pies with any remaining filling.

Place a spoonful of the pumpkin mixture on each dough circle, leaving a ⅓-inch border. Fold each circle in half and seal the edges by pinching with your fingers or crimping with a fork. If the edges aren't sticking, lightly brush them with the remainder of the beaten egg first.

To make the pie topping: In a small bowl, combine sugar and cinnamon. Brush the pies with the remainder of the beaten egg, then sprinkle with the cinnamon-sugar mixture. Cut a small slit on the top of each pie using a knife.

Place the pies on a cookie sheet and bake for 15 minutes or until golden brown.