Combine the pumpkin puree and melted butter in a small bowl. Beat in one egg before adding the spices and heavy cream. Once the mixture is completely combined, set it aside.
Roll out your pie dough on a lightly floured surface until it is roughly ⅛” thick. Use a 3.5” round cookie cutter (or the top of a pint glass) to cut circles out of the dough.
Place 1-2 teaspoons of dough at the center of each circle.
In a small dish, beat together one egg with one tablespoon of water. Brush the edges of each circle with this mixture.
Fold each circle in half and press the edges together. Slice tiny vent holes into the top of each pasty.
Form the excess dough into a ball and repeat the above steps until you have used all of your pie dough. (This will vary a lot depending on what recipe you use!)
Place the uncooked pasties on a prepared baking sheet. Brush them with more egg wash and sprinkle each pasty with a pinch of turbinado sugar. Let them rest in the refrigerator for 15-30 minutes. Preheat the oven to 350 degrees.
Bake the pasties for 15-17 minutes, until they are beginning to turn golden brown.
Remove the pasties from the oven and allow them to cool completely before serving.