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Preheat the oven to 375°F. Beat one egg in a small bowl. Add pumpkin puree, light brown sugar, and pumpkin pie spice to the whisked egg and mix until completely incorporated. Refrigerate the filling until you are ready to use it.
Whisk the large egg and water together to create the egg wash.
Unroll one sheet of puff pastry onto a lightly floured surface. Roll the pastry into a 9x9-inch square using a rolling pin (if it's not already). Cut the pastry into nine 3x3-inch squares using a sharp knife. Repeat with the other sheet of puff pastry.
Divide the pumpkin filling between 9 pastry squares (about 1-2 tablespoons), reserving a small border around each one for sealing the pies. Cut 2 to 3 slits into the center of the additional nine puff pastry squares. Using your finger, spread a small amount of egg wash around the dollops of pumpkin pie filling. Place the slitted pastry squares gently over the pumpkin filling, gently pressing down the edges surrounding the filling.
Crimp the edges of each pie using a fork to seal the filling in. Transfer the pies to a parchment paper-lined baking tray.
Refrigerate the pastries for 15-20 minutes.
Brush egg wash over the top of each hand pie and sprinkle each with turbinado sugar. Bake the pies for 20-25 minutes, until golden brown and the pastry is cooked.
Transfer the pies to a wire rack to cool.