Save These playful mummy pumpkin hand pies have quickly become my go-to treat for October gatherings and cozy movie nights. Crafted with flaky pie crust and a warmly spiced pumpkin filling, each pie transforms into a Halloween showstopper with just a few strips of dough and bright candy eyes. Kids and grownups alike look forward to pulling apart the pastry "bandages" and discovering the sweet surprise inside.
My own little ones were instantly hooked after we made these together for a class party. Now every fall, we set up our kitchen assembly line and laugh as we give each pie its goofy personality.
Ingredients
- Pie dough: Store-bought refrigerated crust is reliably flaky and saves prep time. If you have a favorite homemade crust use that for an extra rich taste
- Pumpkin purée: Canned is ideal for convenience and consistent texture. Look for pure pumpkin not pumpkin pie mix
- Brown sugar: Deepens the filling with caramel notes. Opt for fresh soft-packed sugar so the mixture is lush
- Ground cinnamon: Lends that warm familiar fall flavor. The fresher the spice the brighter the aroma
- Ground nutmeg: Adds gentle earthiness. Whole nutmeg grated fresh is especially fragrant
- Ground cloves: A tiny pinch gives the filling mysterious depth. Check that your ground cloves have a strong scent for best results
- Ground ginger: Adds kick and ties together the spice blend. Choose powdered ginger with a pungent pop
- Salt: Sharpens all flavors. Use fine sea salt so it blends smoothly
- Egg yolk: Enriches the filling and helps bind it. A vibrant golden yolk will make the filling more luscious
- Egg: For egg wash that creates shine and seals the pies. Use fresh eggs for best results
- Candy eyeballs: These finish the look. Check labels for allergens and select sturdy candy eyes or swap for mini chocolate chips
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit and prepare your baking sheet with parchment paper. This step creates a nonstick surface and makes cleanup easier.
- Mix the Pumpkin Filling:
- In a medium bowl combine the pumpkin purée brown sugar cinnamon nutmeg cloves ginger salt and egg yolk. Stir thoroughly until the mixture is smooth and no streaks remain. Blending well at this stage ensures that every bite will be even and flavorful.
- Shape the Pie Crust:
- Roll out your pie dough gently on a lightly floured surface using a rolling pin until it is just under a quarter inch thick. Use a sharp knife or pizza cutter to slice 16 small rectangles about two by four inches each. Uniform sizing helps all pies bake evenly.
- Fill the Pies:
- Lay eight rectangles spaced apart on your lined baking sheet. With a spoon add a tablespoon of pumpkin filling to the center of each. Leave a small border so the edges can be sealed without overflow.
- Form the Mummy Bandages:
- Cut the remaining eight dough rectangles into thin strips about a quarter inch wide. These strips will become the "wraps." Do not worry about perfect uniformity as variation adds to the spooky effect.
- Seal and Decorate:
- Brush the edges of the filled rectangles lightly with beaten egg using a pastry brush. Layer the dough strips over the filled pies in a crisscross pattern to mimic mummy wrappings. Trim any excess dough and gently press all edges closed.
- Apply Egg Wash:
- Swab the tops of each pie with more beaten egg to encourage an even golden finish.
- Bake:
- Place your tray in the oven and bake for 18 to 22 minutes. Watch for the dough to puff and turn a deep golden brown with distinct crispness at the edges.
- Add Eyes:
- Allow pies to cool for five minutes. While warm gently press two candy eyes onto each pie in a peeking mummy style for maximum cuteness.
- Serve:
- Enjoy these hand pies warm or at room temperature. Set out on a platter for a festive reveal.
Save My favorite part of this recipe is letting each child decorate their own pie with candy eyes. The laughter and creativity in our kitchen is just as memorable as the first delicious bite. Seeing a table full of homemade mummies has become our family's favorite Halloween tradition.
Storage Tips
Keep hand pies in an airtight container at room temperature for up to two days. For longer storage chill in the refrigerator but let them come to room temp before serving for best texture. Reheat briefly in a toaster oven to revive crispness.
Ingredient Substitutions
You can swap homemade pie dough if you love a buttery or whole wheat crust. For a dairy-free version use a vegan pie crust and substitute plant-based egg wash. Mini chocolate chips can stand in for candy eyes if needed.
Serving Suggestions
Present on a platter lined with wax paper for a fun fall centerpiece. Pair with fresh apple cider or warm chai for extra coziness. They make a perfect ending to any fall meal.
Cultural and Historical Context
Hand pies have roots in American and British baking traditions where portability and ease were prized. Pumpkin filling brings that signature autumn flair reminiscent of Thanksgiving and harvest festivals. Adding spooky touches is a more recent playful adaptation for Halloween.
Seasonal Adaptations
If you prefer sweet potato try that as a hearty swap for pumpkin filling Add a pinch of allspice or cardamom for a personalized spice blend Decorate with nuts or dried fruit in addition to eyes for variety
Success Stories
Neighbors now countdown to Halloween just to see these pies emerge at our annual party. A friend shared photos of her kids grinning with floury hands after making their own festive mummies. This recipe turns simple ingredients into lifelong memories.
Freezer Meal Conversion
Prepare pies up through step six then freeze on a tray until solid and store in freezer bags. To bake straight from frozen add three to five extra minutes to the baking time. This method means you can have a batch ready for surprise guests or busy school mornings.
Save Share these with friends and family for an instant Halloween upgrade. They're sure to become a requested treat year after year!
Recipe Guide
- → Can I use homemade pie dough?
Yes, homemade pie dough works well and adds a rich flavor. Ensure it is chilled before rolling and cutting.
- → What can I substitute for candy eyes?
Small chocolate chips or icing dots are great alternatives for decorating, especially if candy eyes are unavailable.
- → Can these be prepared ahead?
Absolutely. Bake and cool completely, then store in an airtight container for up to two days. Reheat if desired.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Check pie crust and candy eyes labels to ensure compliance.
- → Can I freeze mummy pumpkin hand pies?
Freeze baked and cooled hand pies in a single layer, then transfer to a bag. Thaw and reheat before serving.
- → What tools do I need to make these treats?
You'll need a rolling pin, baking sheet, parchment paper, mixing bowl, pastry brush, and a knife or pizza cutter.