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.
In a mixing bowl, combine the pumpkin puree, cream cheese, sugar, pumpkin pie spice, and egg.
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. 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.