In the bowl of a food processor, stir together the flour, salt, and sugar. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces.

Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.

Tear off a large piece of plastic wrap and dump the dough onto it, pressing into a flat disk. Refrigerate the dough for 30 minutes.

On a lightly floured work surface, roll out the dough to about 1/8 inch thick. Starting in a corner of the dough, firmly press the cookie cutter into the dough. Continue to cut out pumpkin rounds; make sure to cut out an even number of shapes as you will pair them. Re-roll the scraps and cut out more rounds until you run out of dough.

We used a can of pumpkin puree as filling for the pie pops. Feel free to sweeten and/or flavor the puree with sugar and spices, or alternately, use pumpkin pie mix which is already sweetened. You will only use a small portion of the can. Save the remainder of pumpkin for another use.

Place about 1 tablespoon of pumpkin puree filling in the center of half of the pumpkin rounds, leaving a border about 1/4-inch from the edges. Place a lollipop stick in the middle of each round through the filling and almost to the top of the rounds. Use your fingertip to apply egg wash to the edge of each round.

Place the remaining rounds on top of the pumpkin-filled rounds, pressing the edges together gently with your finger. Crimp the edges with a fork to seal.

Brush the tops of each pie pop with egg wash and sprinkle with sugar, if desired. Use a paring knife to cut small vents in each pop. Have fun with this and carve out faces in the pops!