Preheat the oven to 400°F.

Crack 1 large egg into a small bowl and beat it until blended. Add the pumpkin purée, granulated sugar, and pumpkin pie spice, then stir thoroughly until the filling is evenly combined.

Transfer the pumpkin mixture to the refrigerator and keep it chilled until needed.

Unroll the refrigerated pie crust onto a lightly floured work surface. If using homemade pastry instead, roll the dough to approximately ⅛ to ¼ inch in thickness.

Cut the pastry into circles with a round cutter. Collect the remaining scraps, roll them out again, and continue cutting circles until all available dough has been used.

Spoon a small amount of pumpkin filling into the center of each pastry circle, keeping approximately a ⅓-inch margin clear around the perimeter.

Fold each round in half over the filling to create a semicircle. Press the edges together firmly with your fingertips, or crimp the border with the tines of a fork.

If the pastry edges do not adhere easily, brush them lightly with some of the beaten egg before pressing them closed.

Combine the raw sugar and ground cinnamon in a small bowl.

Brush the surface of each hand pie with the remaining lightly beaten egg, then scatter the cinnamon-sugar mixture evenly over the tops.

Use the point of a knife or the tines of a fork to make a small opening in the top of each pie so steam can escape during baking.

Arrange the assembled hand pies on a cookie sheet.

Bake in the preheated 400°F oven for approximately 15 minutes, or until the pastry develops an even golden-brown color.

Remove the baked hand pies from the oven and allow them to cool slightly before serving.