Preheat the oven to 375 degrees. Line your baking sheet(s) with parchment and set aside.

In a small bowl, combine the pumpkin, evaporated milk, egg, vanilla, sugar, cinnamon, ginger and cloves. Whisk to combine.

Carefully unroll the pie crusts. Using a 3 inch round cutter (preferably one with the rounded edges), cut out as many pieces as possible. Save the scraps and reroll as many times as possible to get the most amount of rounds.

Using a 2.5 or similar size round cutter, remove the center out of half the pie crust rounds. Save those scraps and reroll again until all the dough has been used. Half should be a full round piece. The other half are the outside edge.

Lay out the full rounds as the bottom piece on the prepared parchment.

In a small bowl, combine the egg and water to create the egg wash. Using a pastry brush, lightly brush the entire surface of the pie crust.

Top with the remaining pie crust outer edge pieces and use the egg wash to secure the pieces together. Brush the top pieces with a light coat of egg wash.

Spoon about a teaspoon of the pumpkin mixture into the center of each pie cookie.

Bake in the preheated oven for 12-15 minutes or until the edges are just beginning to brown.

Allow to cool.