• Preheat your oven to 425°F.

To Make the Filling:

• In a medium-sized mixing bowl, combine pumpkin puree, diced apple, maple syrup, vanilla extract, salt, ground cinnamon, and nutmeg.
• Using a fork, mash the mixture until well mixed.

To Make the Dough:

• In another medium-sized mixing bowl, place flour, Greek yogurt, and 1 tablespoon powdered sugar.
• Stir with a wooden spoon just until combined.
• Knead the dough with your hands in the bowl until it's smooth, about 2 minutes. If the dough is too sticky, add more flour, 1 tablespoon at a time, until it’s manageable.
• Let the dough rest for 5 minutes.
• Sprinkle a little flour on a large piece of parchment paper and place the dough on top.
• Use a knife to divide the dough into 8 equal pieces.
• Roll each piece into a 5-inch circle.

To Assemble the Pies:

• Place 2 tablespoons of the pumpkin filling in the center of each dough circle.
• Fold the dough over the filling to form a half-circle and press the edges together with a fork to seal.

To Bake the Pies:

• Arrange the pies on a baking sheet lined with parchment paper.
• Brush the tops of the pies with the beaten egg.
• Bake in the preheated oven for 15-20 minutes, or until lightly browned.
• For extra browning, broil for an additional minute if desired.
• Remove from oven and allow the pies to cool.

For the Icing:

• In a small bowl, mix together the remaining 1 tablespoon powdered sugar, 1 teaspoon cinnamon, and water until smooth.
• Brush the icing over the cooled pies.
• Sprinkle with additional powdered sugar before serving.