Lay the cardboard rectangle template on the pie dough and use a paring knife to carefully cut out 16 rectangles (you'll be using both dough discs for this and have to re-rolling the scraps for the full 16 rectangles).
Place 8 rectangles onto one parchment-lined baking sheet and 8 rectangles onto a second parchment-lined baking sheet.
Re-roll the leftover scraps, cut out 8 pumpkins using the pumpkin template, and set aside the pumpkin pie pieces.
Remove the pumpkin filling from the fridge and place approximately 1½ tablespoons of pumpkin pie filling into the center of 8 rectangles.
Use a light touch of water around the edge of each filled pie crust bottom and carefully add a top rectangle to the filled bottom crust, pressing the edges lightly to seal.
Complete that same step to complete all 8 hand pies.
Use a fork to firmly press the edges of the hand pies to seal and make a decorative border.
Brush the plain egg wash scantly over the top of each hand pie.
Use the colored egg wash and a clean paintbrush to generously paint the orange and green onto each pumpkin cut out, making sure to wash the brush with clean water between changing colors.
Gently transfer one colored pumpkin onto the top of each hand pie, pressing lightly to adhere.
Use the paring knife to gently slit two steam holes into the top of each hand pie.
Bake the pumpkin hand pies in a preheated oven for 35-40 minutes, or until they are nicely golden brown.
Remove to a wire rack and cool completely before serving.