Preheat oven 350 F or 180 C.
In a large pan, melt the butter and add the brown sugar.
Stir to combine.
Cook for 1 minute.
Then add the pumpkin, cinnamon, and cloves.
Stir and cook for 5 minutes.
Remove from heat.
In the meantime, sprinkle flour on a dry, flat surface.
Roll out the pie crust.
Use a circular cookie cutter or clean, round can, cut out a circle about 3-inch in diameter.
Add a teaspoon to the middle of each circle.
Fold one end of the circle over to close.
With a fork, press the edges to close.
In a greased pan, place each of the uncooked empanadas.
Mix the egg and water to create egg wash.
Brush the uncooked empanadas with the egg wash.
Bake for 15 minutes.
Cool on a wire rack.