Prepare the Pie Crust: In a large bowl, mix the flour and salt. Add the cold, cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Divide into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Pumpkin Filling: In a mixing bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger. Mix until smooth and set aside.
Roll Out the Dough: Preheat your oven to 375°F (190°C). On a floured surface, roll out one disc of dough to about ⅛ inch thick. Cut out circles using a 4-5 inch round cutter.
Fill the Hand Pies: Place a tablespoon of pumpkin filling in the center of each cut circle. Be careful not to overfill!
Seal the Pies: Fold the dough over the filling to create a half-moon shape. Use a fork to press and seal the edges, making a decorative border.
Prepare for Baking: Place the hand pies on a baking sheet lined with parchment paper. Beat the egg and brush the mixture over the tops of the pies for a golden finish. Sprinkle with sugar, if desired.
Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown. Allow to cool slightly before serving.
