• Cook the pumpkin puree over medium heat for 8-10 minutes stirring frequently.
• Mix in the brown sugar and pumpkin pie spiceand stir until sugar has dissolved.
• Let cool for 15 minutes.
• Stir in the mascarpone cheese until combined.
• Preheat oven to 425°F.
• Line a cookie sheet with parchment paper and set aside.
• Whisk together egg and water in a small bowl and set aside.
• Unroll pie crust on a lightly floured surface. Roll out just slightly.
• Cut out 7-8 rounds using a 4 inch cutter.
• Spoon 2 teaspoons of the pumpkin mixture onto the center of each round, leaving room around the edges to seal the empanada later.
• Brush edges of rounds with egg wash and use a fork to crimp the edges, keeping them sealed.
• Brush the tops of the empanadas with the egg wash and sprinkle with sugar if desired.
• Use a sharp knife to cut 2 to 3 slits in the top of the empanadas.
• Bake for 10 - 12 minutes or until golden brown and let cool slightly.

Glaze

• Whisk together the powdered sugar and creamer until smooth. Drizzle over the top of the cooled empanadas and let set up for several minutes.
• Store leftovers in an airtight container in the refrigerator.