In a mixing bowl, combine flour and salt. Add cold butter and mix until crumbly.

Gradually add ice water, mixing until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for 30 minutes.

In a bowl, mix pumpkin puree, brown sugar, cinnamon, and nutmeg until well combined.

Preheat the oven to 375°F (190°C). Roll out one disc of dough on a floured surface to about 1/8 inch thick.

Use a cookie cutter to cut out shapes for the pies. Place half of the shapes on a baking sheet.

Spoon a tablespoon of pumpkin filling onto each shape. Use the remaining shapes to cover, sealing the edges with a fork.

Cut small slits for steam and brush the tops with beaten egg.

Bake in the preheated oven for 25 minutes or until golden brown. Allow to cool before serving.