Pie crust: In a food processor, briefly pulse together the flour, sugar and salt. Add the butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Be sure the butter is cold at this step. Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. You should be able to pinch it & it stays together.

Form dough into two balls, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour to 24 hours before rolling out and baking.

Roll out the dough about 1/8 inch. Roll out the second disk, also 1/8 inch & cut out shapes with a cookie cutter, place shapes on a cookie sheet. Refrigerate all dough until ready to use.

Pumpkin filling: Stir to combine all ingredients until well incorporated.

To assemble: Pre heat the oven to 375 degrees fahrenheit with the racks in the middle. Spray two baking sheets with cooking oil. Take one disk of dough out of the fridge and let it sit out for 15-20 minutes until its soft enough to roll. On a floured surface roll the dough to 1/8 inch thick. Continue to flour the surface as needed.

Cut pumpkin shapes out with a 2 inch pumpkin cookie cutter. For each hand pie cut eyes out of one pumpkin, the top piece, these will serve as vents while they bake.

On the bottom half, rim the edge with some water. Place 1-2 teaspoons of filling in the center. Place the top on & crimp the top & bottom together with a fork. Continue this process until the pies are all filled.

Bake for 25-30 minutes or until the hand pies are golden brown. Let cool & enjoy.