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Easy Mummy Pumpkin Hand Pies: Best Halloween Treat

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These adorable mummy-shaped pumpkin hand pies are the perfect Halloween treat. With a flaky crust, spiced pumpkin filling, and candy eyes, they’re fun to make and even more fun to eat.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup brown sugar, packed
  • 1 large egg yolk
  • 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch of cloves)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 2 boxes refrigerated pie crusts (e.g., Pillsbury)
  • 1 large egg, beaten (for egg wash)
  • Candy eyes (e.g., Wilton brand)
  • Powdered sugar for dusting (optional)
  • Chocolate sauce or caramel sauce for dipping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the pumpkin filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, egg yolk, pumpkin pie spice, vanilla extract, and salt until completely smooth. Set aside.
  3. Prepare the pie crusts: Unroll both pie crusts onto a lightly floured surface. Roll each out to about 1/8 inch thick.
  4. Cut out rounds: Using a 3-inch round cookie cutter, cut out as many circles as possible from each crust (about 12-14 total). Gather scraps, gently press together, and re-roll to cut more.
  5. Spoon the filling: Place half of the circles on the prepared baking sheets, spacing them about 2 inches apart. Spoon about 1 tablespoon of filling into the center of each circle.
  6. Cut the mummy bandages: Take the remaining circles and cut them into thin strips, about 1/2 inch wide, using a pizza cutter or sharp knife.
  7. Wrap the mummies: Lay 3-4 strips across each filled circle, spacing them slightly apart. Add a couple of strips going the other direction. Press the ends gently onto the bottom circle to seal.
  8. Add the eyes: Press two candy eyes into the filling through the gaps in the bandages, placing them close together.
  9. Apply the egg wash: In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush the egg wash gently over the dough strips, avoiding the filling and eyes.
  10. Bake: Place the baking sheets in the oven and bake for 18-22 minutes, or until the crust is golden brown and the filling is bubbly. Rotate the pans halfway through.
  11. Cool: Let the mummy pies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Finish and serve: Once cooled, dust with powdered sugar if desired. Serve warm or at room temperature.

Notes

For best results, keep the filling thick—if runny, add a teaspoon of cornstarch. Chill the dough if it gets sticky. Press candy eyes firmly into the filling to prevent them from falling off during baking. These can be made ahead and refrigerated unbaked for up to 24 hours, or frozen unbaked for up to 3 months.

Nutrition

Keywords: Halloween, pumpkin, hand pies, mummy, easy, fall, treat, party, kids

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