To make crust: Combine butter and flour in a large bowl, blending with a pastry cutter or two forks until texture is crumbly.

Add in 3 tbsp cold water, and begin kneading with your hands. If dough is too dry, add in more water, a little at a time. Refrigerate for at least 30 minutes.

After refrigerating, roll out to form a thin sheet. Use a pumpkin shaped cookie cutter to cut out an even number of pieces.

Place half of your pumpkins on a baking sheet sprayed with nonstick, and cut out face designs from the other half using a sharp knife.

Add 1-2 tablespoons of pumpkin mixture to the center of your base pumpkins, and cover with the other ones. Press down all along the edges with a fork to seal.

Bake at 350 degrees for 20 minutes, or until golden brown.

Serve warm.