Preheat oven to 350-degrees.

In a medium bowl, stir together the pumpkin puree, ¼ cup of sugar, ¼ teaspoon ground ginger, and ½ teaspoon ground cinnamon. Set aside.

Roll one of the pie doughs out onto a lightly floured surface.

Spread the pumpkin puree mixture evenly onto the pie crust and within ½" of the outer edge.

Sprinkle with a tiny bit of grated nutmeg, sugar, ginger, cinnamon, if desired.

Place the second pie crust directly onto the pumpkin puree mixture and press lightly to adhere.

Use a pizza wheel to cut the pumpkin pie stacks into 12 equal wedge slices.

Starting at the widest edge of each wedge, gently roll each and place them point side down onto a parchment-lined baking sheet.

Melt the butter in a small bowl, and in a second small bowl stir together 1 tablespoon sugar and ¼ teaspoon cinnamon.

Brush each pumpkin pie bite with melted butter, and sprinkle with the cinnamon sugar.

Bake in a preheated oven for 50-55 minutes, or until golden brown.

Cool on a wire rack.

Serve as is, or with ice cream, or whipped cream.