Mix all filling ingredients together in a bowl until incorporated. Set aside. 

Preheat your oven to 350°F. 

Flour your work surface and rolling pin and roll out the pastry until it is 1⁄8” thick (skip if unnecessary). With a cup or cookie cutter, cut out circles in the pastry and lay them out on a parchment-lined baking sheet. Take your leftover dough and roll it out to the same thickness. Cut more circles, until you have used up all your dough.

Place a spoonful of pumpkin filling into each circle of dough. Pinch the corners together to form triangles. Brush with egg wash, if desired. Bake until golden.