Mini Jack-o'-Lantern Pies

Make pie crust: Add dry ingredients to the bowl of a food processor and pulse to combine. Add butter and pulse in ten second bursts until mixture resembles wet sand with pea-size pieces. Drizzle 3 tablespoons ice water and pulse in 3 second bursts four to five times. Add more ice water until mixture starts to form around blade. Dump out pie crust and shape into 4" disks; wrap in plastic and refrigerate at least 45 minutes. Make filling: Combine brown sugar, salt, vanilla, cinnamon, nutmeg, egg yolk, pumpkin, and sweetened condensed milk in a large bowl and whisk until smooth. Assemble: Working with one disk at a time, roll out pie crust to 1/8" thickness and stamp out pumpkin shapes. Transfer half the pumpkins to a parchment-lined baking sheet. Carve out desired faces on the other half. Brush edges of uncarved pumpkin faces with water, then spread 1 to 2 tablespoons filling in the center. Place carved pumpkin on top and press to seal edges with a fork. Transfer hand pies to freezer, 1 hour. When ready to bake, preheat oven to 375 degrees F. Make egg wash by whisking egg with water. Brush hand pies with egg wash and bake until light golden brown, 12 to 15 minutes. Remove from oven and transfer to a wire rack to cool.