Preheat oven to 425* degrees F.

In a medium bowl whisk together the pumpkin, sugars, cinnamon, ginger, nutmeg, one egg and cornstarch.

On a floured surface lay out 1/2 of the pie dough and roll with a rolling pin.

Cut out matching rounds of pie crust and pair them up.

Place about a tablespoon of filling into the center of one round of each pair and top with the second.

Pinch edges closed all the way around with a fork.

Place on a nonstick cookie sheet.

Beat second egg with the water to make an egg wash.

Brush the pies with the egg wash.

Sprinkle the pies with white sugar or colored sugars, for more festivity.

Bake at 425* Degrees F until deep golden brown, 12-15 minutes.

Let cool and transfer to serving tray or airtight container. Enjoy!