Preparing the Oven and Baking Sheets:

• Preheat the oven to 375°F.
• Line two baking sheets with parchment paper and set aside.

Making the Filling:

• In a large bowl, combine the pumpkin puree, ricotta cheese, brown sugar, maple syrup, pumpkin pie spice, cinnamon, salt, and finely chopped bacon. Mix until well combined.

Preparing the Pie Crust:

• Gently unroll the refrigerated pie dough onto a floured surface.
• With a floured rolling pin, smooth out the pie dough.
• Using a 3-inch round cookie or biscuit cutter, cut out rounds from the dough.
• Re-gather any dough scraps, re-roll, and continue cutting until you have used up all the dough. Repeat the process with the second pie crust. You should end up with approximately 24-28 rounds in total.

Assembling the Empanadas:

• In a separate small bowl, whisk together the egg white and water to create an egg wash.
• Place a small amount of the pumpkin mixture onto the center of each dough round.
• Brush the edges of each round with the egg wash.
• Fold the dough over the filling to form a half-moon shape. Use a fork to crimp the edges and seal each empanada.
• Brush the top of each empanada with more egg wash.
• Sprinkle the tops with the coarse sugar crystals.

Baking:

• Place the assembled empanadas onto the prepared baking sheets.
• Bake in the preheated oven for about 20 minutes, or until the empanadas are golden brown.
• Once baked, remove the empanadas from the oven and let them cool on a wire cooling rack.