• Whisk flour and salt together in a small bowl.
• Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
• Add ice water, 1 tablespoon at a time, until the dough comes together. Form ball into a small disk, wrap, and chill for 15 minutes.
• Preheat oven to 350°F (175°C).
• Roll out the chilled dough on a lightly floured surface until it is about one-eighth inch thick.
• Cut the dough into circles large enough to fit two 4-inch mini tart pans or ramekins.
• Place the dough in the pans, pressing it along the bottom and sides, then trim any excess. (Save the excess dough to make shaped cutouts).

Filling

• In a small bowl, whisk together beaten egg, pumpkin puree, sugar, cinnamon, ginger, nutmeg, and vanilla.
• Gradually stir in the heavy cream (or canned coconut milk) until thoroughly combined and smooth.
• Pour the filling into the prepared crusts, dividing it evenly between the two pies. Gently tap each pie on the counter to level out the filling and remove any air bubbles.
• Bake for 20 to 25 minutes, or until the filling is set and slightly puffed. Allow the pies to cool in their tins for at least 10 minutes, then transfer to a wire rack to cool completely.
• Let pie cool completely before serving or placing in the refrigerator. Serve chilled topped with whipped cream (or whipped coconut cream) and leaf cutouts.

Shaped Cutouts

• While the pies are cooling, roll out excess dough and cut out small shapes. I used a 2-inch spring loaded maple leaf cutter. Place the cutouts on a parchment paper or silicone mat lined baking sheet. Brush with egg wash, and bake for 10 minutes, until golden brown.