In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in ice water, a tablespoon at a time, until the dough comes together. Divide into two disks, wrap in plastic, and refrigerate for 30 minutes.

In a bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until smooth.

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

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

Spoon filling onto the center of each shape, leaving a border. Brush edges with beaten egg, then top with remaining shapes. Press edges to seal.

Use a knife to cut small slits for steam on top of each pie.

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