Pumpkin Cheesecake Hand Pies

1. In medium nonstick saucepan over medium-high heat, mix together pumpkin puree, brown sugar, pumpkin spice and vanilla extract to make pie filling. Stir constantly for 5 minutes so excess moisture from puree evaporates slightly. Set aside to let cool completely. Stir in pumpkin cream cheese and egg yolk until filling is smooth and creamy.
2. Preheat oven to 350 F. Roll out pie crusts and cut 32 rounds from dough, using a 3½-inch round scalloped cookie cutter.
3. Add 1 generous tablespoon pumpkin filling to each of the 16 rounds. Top each with remaining pie crust rounds. Use fork tines to gently press dough together and form seal on each of the pie rounds.
4. With small knife, poke 3 to 4 thin slits on top of rounds. Brush each pie round with beaten egg.
5. Transfer pie rounds to nonstick baking sheet. In center rack of oven, bake for 17 to 20 minutes or until crust is golden brown. Let cool to touch before glazing.
6. For glaze: Stir together cream cheese, sugar and milk until well incorporated and smooth. Drizzle desired amount of glaze onto each round. Let glaze firm up before serving, about 15 minutes.