Preheat oven to 400°F. Line a round 8-9 inch cake pan with parchment paper.

On a work surface, spread out the pie dough.

Using a 2-inch round cookie cutter (or similarly sized water glass), cut as many circles as possible from the dough.

Using scissors, snip halfway through each circle to the center.

Spread about a half teaspoon of pumpkin pie filling onto each circle. Curl the circle into a rose petal cone shape. Repeat for remaining circles.

Arrange the pieces sticking up in a circular pattern in the prepared pan.

Brush with optional beaten egg, and then bake for 12-15 minutes until the edges turn golden.

Serve in the pan, or use a spatula to get beneath the parchment and lift the pie up onto a serving plate