Preheat oven to 350 degrees.
Roll out the 2 pie crusts. Cut out 12 circles about 4 inches in diameter using the top of a large cup, cookie cutter, or bowl.
You will not be able to get all 12 circles at once. Cut out as many as you can, roll the remaining dough into a ball, and using a rolling pin, roll it out again to cut more circles.
Using the rolling pin again, gently roll out each circle just a little more to create a slightly thinner crust than a regular pie crust.
In a mixing bowl, combine the pumpkin puree, cream cheese, sugar, pumpkin pie spice, and egg.
Evenly distribute the pumpkin filling between the 12 dough circles. Place the filling on one half of the circle.
Gently fold the dough over the filling forming a pasty.
Using a fork, press the edges of the dough together sealing the filling inside.
Using a sharp knife, cut a few slits across the top of each pasty.
Place each pasty on a baking sheet.
Using a pastry brush, lightly coat each pasty with melted butter
Sprinkle the top of each pasty with sugar crystals, cinnamon sugar, or colored sugar sprinkles.
Bake for 25-30 minutes or until pasties are lightly browned.