Combine the pumpkin purée, brown sugar, pumpkin-pie spice, vanilla extract, egg yolk, and salt in a bowl. Stir until the filling is smooth and evenly mixed.

Unroll both pie crusts and cut them into 4- to 5-inch circles or rectangles. Re-roll the scraps once if needed to make about 16 pastry pieces.

Place about 1 tablespoon of pumpkin filling in the center of half of the pastry pieces. Leave a clear border around each portion so the edges can be sealed properly.

Lightly moisten the pastry borders with water, then place the remaining pastry pieces over the filling. Press around the edges to join the top and bottom crusts.

Crimp the edges with a fork and cut 1–2 small vents in the top of every hand pie. The vents allow steam to escape while the filling warms.

Beat the egg with 1 tablespoon water and brush a thin layer over the tops of the pies. Keep the egg wash light so it browns evenly without pooling around the edges.

Preheat the air fryer to 350°F (175°C) if your appliance requires preheating. Arrange the pies in a single layer with space between them.

Air-fry for 8–12 minutes, turning or rotating the basket if the browning looks uneven. Begin checking at 8 minutes and continue until the crust is puffed, golden brown, and firm.

Cool the hand pies for at least 10 minutes before serving or glazing. For the glaze, stir the powdered sugar with 1–2 teaspoons milk or cream and drizzle it over the cooled pastries.