Add half of the buttermilk to the mixture and begin to mix on low speed then gradually add the rest of the buttermilk. Stop mixing when the dough is rough and shaggy.
Transfer dough to a lightly floured surface then divide in half and shape into 2 discs. Wrap each in plastic wrap and refrigerate for at least one hour or up to 3 days.
In a medium bowl whisk the pumpkin puree, brown sugar and egg. Then whisk in the milk, cinnamon, nutmeg, ginger and salt until well combined. Set aside.
Roll out pie dough to 1/4 inch thick then cut out pumpkins. Place onto a baking sheet then scoop 1/2 tbsp of pumpkin filling in the center of each one.
Brush the edges of dough with an egg wash then place another pumpkin on top. Crimp edges with a fork to seal and cut slits onto the tops of each hand pie. Bake until golden brown and enjoy!