In a large bowl, mix the pumpkin, egg, sugar, salt, cinnamon, ginger and cloves together until smooth.
Cut prepared pie crust into 5 inch circles. Spoon about 2 tablespoons of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with your fingers or a fork. Gently lay the empanadas onto the prepared baking sheets.
Bake in the preheated oven until the filling is hot and the crusts are lighly browned, approximately 20 minutes.