Entirely Elizabeth

14 Preheat oven to [wprm-temperature value="400" unit="F"]. Prepare 2 baking sheets with parchment paper. 
0 In a small bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, ground cinnamon, and egg yolk. Set aside. 
18 In another small bowl, whisk together egg white and a splash of water. Set aside. 
1 On a lightly floured surface, roll out the two homemade, cold pie dough to a ⅛ inch to ¼ inch thickness.
2 Cut out 12 pumpkin shapes, 12 ghost shapes, and 4 mummy shapes. NOTE: This makes 6 pumpkins, 6 ghosts, and 4 mummies.
5 Collect the pie dough scraps, form them into a ball and place in the refrigerator to firm up while you do the next steps. 
6 Place 6 of the pumpkin shapes onto parchment lined baking sheets and top with 1 to 1 ½ tablespoons of pumpkin puree.
3 Using a sharp knife, cut pumpkin faces into the 6 remaining pumpkin shapes and then place on top of the pumpkins with pumpkin puree. Crimp the two doughs together with a fork.
8 Place 6 of the ghost shapes onto parchment lined baking sheets and top with 1 to 1 ½ tablespoons of blueberry pie filling.
4 Using a round piping tip, cut out 2 eyes (with the small end), and 1 mouth (with the large end) into the 6 remaining ghosts. Place them on top of the ghosts with blueberry pie filling and crimp the two together with a fork.
9 Place all 4 mummy shapes onto parchment lined baking sheets and top with 1 to 1 ½ tablespoons of cherry pie filling.
7 Remove the remaining pie dough from the refrigerator. Roll out on a lightly floured surface to an ⅛ inch thick. Cut into ¼ inch wide strips.
13 Place the strips over the mummies into a bandage-like fashion. Use the egg shaped cookie cutter to re-cut the shape. Remove excess pie dough and crimp the edges with a fork.
11 Place hand pies in the freezer for 10 minutes to firm up.
12 Lightly brush with egg wash, careful to avoid the filling. Bake for 15 to 25 minutes, or until golden brown and cooked through.NOTE: Baking times vary. Store-bought pie dough will take 15 to 20 minutes. Homemade pie doughs take longer, 20 to 25 minutes.
15 As the hand pies bake, combine powdered sugar and heavy whipping cream until smooth. Set aside.
16 Once the hand pies have finished baking, remove them from the oven and immediately brush the glaze on the ghosts and mummies using a small paint brush. 
17 Once 10 minutes has passed, transfer the Halloween Hand Pies to a cooling rack and add 2 candy eyes to the mummies. Allow the hand pies to fully cool before serving. 
19 Allow the hand pies to fully cool before serving.