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

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

In another bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla 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 lined with parchment paper.

Spoon a tablespoon of pumpkin filling onto each shape, leaving space around the edges.

Top with remaining shapes, pressing edges to seal. Cut small slits for steam and brush with beaten egg.

Bake in the preheated oven for 20-25 minutes or until golden brown. Let cool before serving.