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Instructions
Preparing the Filling
Melt butter in a medium saucepan over medium-low heat.
Stir in pumpkin puree, coconut sugar, cinnamon, nutmeg, cloves, vanilla, and salt.
Cook on low heat, stirring frequently, for 5-7 minutes until the mixture thickens and deepens in color.
Adjust sugar or spices to taste, remove from heat, and let the filling cool completely.
Making the Dough
In a large bowl, combine whole wheat flour, all-purpose flour, coconut sugar, and salt.
Add cold butter cubes and mix with a pastry cutter or forks until the mixture resembles coarse crumbs.
Pour in whisked eggs and milk, mixing until dough forms. If dry, add small amounts of milk as needed.
Shape dough into a ball, flatten it into a disk, wrap it in plastic, and refrigerate for at least 1 hour.
Assembling the Hand Pies
Preheat oven to 375°F (190°C).
Roll out chilled dough on a floured surface to ¼-inch thickness.
Use a round or oval cookie cutter (about 4 inches) to cut dough pieces.
Place a tablespoon of cooled filling onto half the dough rounds, avoiding overfilling.
Cover each filled piece with another dough round, pressing edges to seal. Crimp edges with a fork for extra security.
Arrange pies on a parchment-lined baking sheet. Brush with whisked egg and sprinkle with sugar.
Baking
Bake for 20-25 minutes until the crust turns golden brown.
Remove from oven and let cool slightly before serving.
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