• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
• In a small bowl, combine the pumpkin puree, brown sugar and pumpkin pie spice.
• On a lightly floured surface, roll out the pie dough to 1/4-inch thick. Use a pumpkin cookie cutter to cut out about 20 pumpkin shapes. Use a paring knife to cut-out pumpkin faces in half of the pumpkin shapes.
• Place one pumpkin (without any cut-outs) on a floured surface and place a heaping teaspoon of filling in the center. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water and rub the edge of the pumpkin dough shape with the water. Top with a cut-out pumpkin and lightly press the edges together to seal. Repeat with the remaining shapes and filling.
• Place the tarts on your prepared baking sheet. Bake for 18 minutes, or until golden brown.

Pie Dough:

• Place the first 3 ingredients in a food processor and pulse.
• Add cold butter and shortening using on/off turns, process until coarse meals forms.
• Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.
• Form dough into a disk, wrap in parchment paper or plastic wrap and refrigerate 1 hour or until cold.