Pre-bake filling: Preheat oven to 375°F (190°C). Spread the pumpkin pie filling evenly onto a parchment-lined baking sheet. Bake for 15-20 minutes until it solidifies and becomes scoopable. Let cool completely.

Prep dough: Divide your chilled pie dough into 3-ounce portions and roll into balls.

Flatten: Line a tortilla press with plastic wrap or parchment and press each ball into a flat 1/8-inch thick circle. (Alternatively, use a rolling pin).

Assemble: Place 2-3 tablespoons of the cooled pumpkin filling on one half of the dough circle.

Seal: Brush the edges lightly with egg wash, fold the dough over into a half-moon, and firmly crimp the edges closed with a fork.

Vent and Bake: Place the pies on a parchment-lined baking sheet. Cut small steam vents in the top of each pie and brush the tops with egg wash. Bake at 375°F (190°C) for 20-25 minutes until golden brown.

Cool: Transfer to a wire rack to cool completely.

Glaze: Whisk together powdered sugar, milk, and vanilla. Drizzle or pipe the glaze over the cooled hand pies and let set before serving.