Defrost the frozen pie crusts on the counter for one hour.

Remove the crusts from the pie tins and roll flat with a rolling pin. Use a pumpkin cookie cutter to cut out the pumpkin shapes.

Preheat the oven to 350?F.

Combine the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice in a small bowl and mix well.

On a parchment lined baking sheet or silicone baking mat, set out half of the pumpkin shapes.

Brush the beaten egg over the top of each pumpkin shape.

Gently press a lollipop stick into the pie dough, slightly indenting it.

Add a small spoonful of pumpkin mixture to the center of the shape, over the stick, leaving half an inch of space around the edges.

Line up the other half of the pumpkin shapes on top and press the edges closed.

Using a fork, press around the edges to seal completely.

Brush the top of the pumpkins with the beaten egg.

Bake at 350?F for 20 to 25 minutes until golden brown.

For the glaze, combine the icing sugar and vanilla extract in a small bowl.

Add the maple syrup, 1 tablespoon at a time, until you have a slightly runny glaze.

Pour the glaze into a zip lock bag, seal it, and cut off a small corner.

Gently squeeze the glaze over the mini pumpkin pies.