In a large bowl, whisk together 2½ cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt.

Add 1 cup cubed, very cold unsalted butter and cut in using a pastry cutter or pulse in a food processor until mixture resembles coarse peas.

Gradually add 3 tablespoons ice water, tossing until moist clumps form, and add up to 3 more tablespoons if needed to bring the dough together.

Turn dough onto a lightly floured surface, divide into two disks, wrap in plastic, and chill for at least 1 hour and up to 2 days.

In a medium bowl, whisk 1 (15-ounce) can pumpkin puree, ¼ cup packed light brown sugar, 2 teaspoons pumpkin pie spice, and ½ teaspoon kosher salt until smooth.

Preheat the oven to 375°F and line a baking sheet with parchment paper.

On a lightly floured surface, roll one disk of chilled dough to ⅛-inch thickness and cut sixteen 4-inch circles.

Place circles on the prepared sheet; spoon 1 tablespoon filling onto the center of each, leaving a ¼-inch border.

Brush edges of each circle with egg wash (1 large egg beaten with 1 tablespoon cold water), fold dough over filling to form half-moons, and press edges with a fork to seal.

Brush tops with egg wash and sprinkle with coarse sugar, then prick each pie twice with a fork to vent.

Bake for 18 to 22 minutes, rotating the pan halfway through, until golden brown around the edges and bubbling slightly.

Let pies cool on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely.