Preheat oven to 425º. In a medium bowl. Whisk together pumpkin, both sugars, spices, 1 egg and cornstarch. Stir till well mixed.
On a floured surface lay out pie crust. Cut out rounds. An empty 15oz. Tin works perfectly.Reroll scraps same thickness. You should get about 15 pies.
Using rounds pair them up. Then place about 1 Tbsp. Of filling in the center of rounds. Top with second round. Pinch & seal edges all around with a fork. Place on non stick cookie sheet.
Beat second egg with water to make egg wash. Brush each pie with the wash. Sprinkle each pie with sugar. You can use colored sugar. If you want to. I mixed white and orange together.
Bake at 425º . Until golden brown about 12-15 minutes. Mine took 10 minutes.let pies cool store in airtight container.