Lightly grease a large baking sheet. Take chilled pastry dough out of refrigerator and divide it in half. Return the remaining half to refrigerator. Divide dough you have into 6 balls. On a floured board or table, roll each ball into a circle with a rolling pin. Fill each circle with about 2 tablespoons cooled pumpkin filling. Fold one side of circle over and press down on the edges. You must press edges together to keep filling from running out. Take the remaining egg and put it into a small bowl, add 1 teaspoon of water and beat. With pastry brush, brush egg wash on top of each empanada.