Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
In a bowl, combine pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves. Set aside.
Dust surface with flour and roll out pie crust to ⅛" thickness. Cut dough into 3 to 4 inch circles using a cookie cutter, round lid, or drinking glass. Reroll dough and continue cutting circles until no dough remains. I made twenty 3.5" round circles from two pie crusts.
Lay dough onto prepared baking sheets and add 2 teaspoons of filling to the center of each dough circle (this amount will vary based on the size of your circles). Fold dough over to cover filling and pinch the edges closed using a fork.
In a small bowl, whisk together egg and water. Brush the top of each pasty with egg wash, sprinkle with turbinado sugar, and cut three slits into the top of each pasty to vent.
Bake for 20-24 minutes, or until pasties are golden brown. Transfer to a cooling rack and allow to cool for 10 minutes before serving.
Cinnamon, ginger, nutmeg, and cloves can be substituted with pumpkin pie spice.
Pasties can be assembled ahead of time and frozen (before adding egg wash) for up to two months in a tightly sealed container. To bake from frozen, continue with directions as written, but add up to 5 minutes of baking time.
Leftover pasties can be stored in a tightly sealed container at room temperature for 2-3 days. Pie crust will soften as it sets, and pasties are best served the same day.