1. Preheat oven to 400 degrees F. In a small saucepan combine 4 oz. piloncillo (or 1/2 cup packed dark brown sugar), 1/3 cup water, one 2-inch cinnamon stick, and one 2-inch strip orange peel. Bring to a simmer. Cook until the piloncillo has dissolved. Strain into a large bowl. Stir in one 15-oz. can 100% pure pumpkin. Starting with two store-bought refrigerated pie crusts, roll one store-bought pie crust to a 12-inch circle. Using a 4-inch pumpkin cookie cutter, cut 6 pumpkins from the crust. Place on a parchment-lined baking sheet. Repeat with a second pie crust. Using a small knife, cut jack-o-lantern faces out of 6 of the pumpkin cutouts. In a small bowl whisk together 1 egg and 1 Tbs. water. Brush edges of the whole pumpkins with the egg mixture, and place 4 tsp. pumpkin filling in the center. (Freeze remaining pumpkin filling for up to 3 months.) Top with the remaining pumpkins. Use a fork to crimp edges together. Brush top of emapanadas with 1 Tbs. heavy cream and sprinkle with 1 Tbs. sugar. Bake 15 to 20 minutes or until golden brown. Let cool at least 15 minutes. Makes 6 empanadas.