Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
In a medium bowl, whisk powdered sugar, milk, and extract. Whisk until combined; set aside to thicken.
Unroll pie crust dough on a flat surface. Using a circle cutter, or small bowl, press out circles onto the dough. Carefully peel away excess dough which you will reroll out into 1/4" thick pie crust dough; repeat until you have 12 circles.
In a medium bowl, combine pumpkin puree, pumpkin pie spice, granulated sugar, and one large egg. Whisk until combined and fluffy.
Using a tablespoon scoop, add one tablespoon of filling to each pie crust circle center. Fold over the pie to make a half moon shape. Using a fork, crimp the outer edges of the pie. Mix the water and egg to make the egg wash. Brush the top portion of each pie with egg wash trying to not get it on the parchment paper because it may burn while baking.
Bake pies for 15 minutes or until golden brown with a firm feel when gently pressed. Allow pies to fully cool before icing.
To ice, dip pies in mixed icing by placing the top part of the pie (while holding the base) into the icing. Lift, and twist pie to remove excess and place pies on a wire rack to drip. Dust with a small amount of cinnamon. Allow pies to set for 30 minutes. Enjoy!