Preparing the Filling
Melt the butter in a medium saucepan over low to medium heat. Add the pumpkin purée, coconut sugar, cinnamon, nutmeg, cloves, vanilla, and salt. Cook gently for 5–7 minutes, stirring often, until thickened and slightly darker in color. Adjust seasoning if needed, remove from heat, and let cool completely.
Making the Dough
In a large bowl, mix the whole wheat flour, all-purpose flour, coconut sugar, and salt. Cut in the cold butter using a pastry cutter or forks until the mixture looks like coarse crumbs. Add the eggs and milk, mixing until a dough forms. If needed, add a little more milk. Shape into a ball, flatten into a disk, wrap, and refrigerate for at least 1 hour.
Assembling the Hand Pies
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Cut into 4-inch rounds or ovals. Spoon about one tablespoon of filling onto half of each piece, leaving space around the edges. Top with another round, press to seal, and crimp with a fork. Place on a lined baking sheet, brush with egg wash, and sprinkle with sugar.
Baking
Bake for 20–25 minutes, or until golden brown. Remove from the oven and allow to cool slightly before serving.
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