Cube the butter and shortening, move the little fat cubes to a plate and stash in the freezer for at least 1 hour to chill.
Start by making the crust: Put the flour, salt, and sugar in a food processor and pulse a few times to incorporate and aerate the flour a bit. Drop in the butter and shortening, and pulse about 10 times, until the mix resembles wet sand and most of the butter is cut down to the size of peas (though don’t worry if some pieces are larger). Mix the water and vinegar in a small liquid measuring cup and, with the processor running now, pour in the water. You want it to be just moist enough to hold together. Turn it out onto a lightly floured surface, form it into a ball, roll into a disc, and cover tightly with plastic wrap before stashing in the fridge for at least 1 hour, but up to 3 days.
While the dough is chilling line a baking sheet with 3 layers of paper towel. Scrape the pumpkin puree from the can and spread it evenly across the paper towel. Lay another triple-layer of paper towel over the pumpkin puree and gently set another baking sheet on top. Don't press it or weigh it down with anything—just let it sit for about 30 minutes. The paper towel will pull all the access moisture from the pumpkin and you should ultimately be left with about 6 - 7 ounces of the pumpkin left.
In a bowl beat together the egg yolks with the sugar, spices and salt until light and fluffy—kind of resembling a mousse almost. Beat in the purged pumpkin and set in the fridge to chill with the dough (or at least 30 minutes).
Preheat the oven to 375°
Cut the dough in half and roll each half out to about 12" x 16" and about 1/8" thick on a lightly floured surface (do this on a wood cutting board if you have stone counter tops). Cut out 8 pumpkins from each half of dough, about 5" diameter. Lay 8 of the cut outs onto two parchment or silicone mat-lined baking sheets.
Scoop about 1/4 cup of the pumpkin mix onto each of the 8 cut outs and spread it out, leaving about 1/2" around the edges. Beat the egg and water together until combined and brush it along the edges.
Cut out Jack-O-Lantern eyes and mouths on the remaining 8 pumpkin cut outs and lay over the bottom halves. Lightly press on the seams and then crimp with a fork. Return the handpies to the fridge for 30 minutes to help the dough chill again.
After 30 minutes is up, brush the tops of the handpies with the egg wash and sprinkle generously with the turbinado sugar. Bake for 30 - 35 minutes, until the tops are golden brown and gorgeous.
Remove from the oven and allow them to cool for about 10 minutes and serve warm.
They also reheat very well in a low oven
You can get the same pumpkin cookie cutter set from Amazon riiiiiiiiiiight here <----