# Components:
→ Pie Dough
01 - 2 sheets refrigerated pie crust, approximately 16 ounces total, thawed if frozen
→ Pumpkin Filling
02 - 3/4 cup canned pumpkin purée
03 - 3 tablespoons brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/8 teaspoon ground cloves
07 - 1/8 teaspoon ground ginger
08 - 1/4 teaspoon salt
09 - 1 large egg yolk
→ Assembly
10 - 1 large egg, beaten, for egg wash
11 - 16 candy eyeballs, optional, for decoration
# Method:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, blend pumpkin purée, brown sugar, cinnamon, nutmeg, cloves, ginger, salt, and egg yolk until completely smooth.
03 - On a lightly floured surface, roll out pie crusts. Cut 16 rectangles, each approximately 2 x 4 inches. Set aside half for the pie bases and half for making dough bandages.
04 - Arrange 8 dough rectangles on the prepared baking sheet. Add about 1 tablespoon pumpkin filling to the center of each, leaving a small border around the edges.
05 - Slice the remaining 8 rectangles into thin strips. Brush edges of the filled rectangles with a small amount of beaten egg. Layer strips over the filling, crisscrossing to resemble mummy bandages. Trim excess and press edges to seal.
06 - Brush tops of assembled pies lightly with remaining beaten egg.
07 - Bake for 18 to 22 minutes, or until golden brown and crisp.
08 - Remove from oven and let cool 5 minutes. While still warm, gently press two candy eyeballs onto each mummy pie.
09 - Serve warm or at room temperature.
