Peel the pumpkin, dice into bite-sized pieces, and place in a microwave-safe bowl with 1 tbsp water. Cover loosely with plastic wrap and microwave at 600W for 5 minutes.

Blend the cooked pumpkin, unsalted butter, and sugar in a food processor until smooth and creamy.

Cut 4 circles (10cm diameter) from the softened pie sheets. Use the remaining dough to cut out shapes of your choice.

Cut pumpkin face shapes into 2 of the circular pie sheets. Roll any leftover dough into small balls.

Place the plain circular pie sheets on a baking tray lined with parchment paper. Spread the pumpkin cream evenly on top, then cover with the face-shaped pie sheets. Seal the edges by pressing with your fingers.