Prepare the Pastry: In a mixing bowl, sift together the all-purpose flour, caster sugar, and pumpkin spice until well combined. Cut in the dairy-free butter until it resembles coarse crumbs. Gradually add ice water until a dough forms. Chill in the refrigerator for at least 30 minutes.

Roll and Cut: Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper. Roll out the dough to about 1/8-inch thickness. Use cookie cutters to cut out shapes, ensuring equal numbers for tops and bottoms.

Make the Filling: Combine the pumpkin puree, maple syrup, pumpkin spice, and cornstarch in a bowl. Mix well until smooth, then set aside.

Assemble Pies: Spoon the pumpkin filling onto half of the pastry shapes. Brush the edges with dairy-free milk, place the remaining shapes on top, and press down the edges. Crimp with a fork.

Bake: Brush the tops with dairy-free milk. Bake for 15-20 minutes until golden brown. Allow to cool slightly.

Prepare the Glaze: Mix the icing sugar, maple syrup, pumpkin puree, and pumpkin spice in a bowl until smooth.

Glaze and Serve: Drizzle the glaze over the cooled pastries and let it set before serving.