No tricks here, just some spooky Mummy Pumpkin Pastries. A fun, easy and delicious treat that's perfect for your Halloween party!
It's spooky season! Which officially marks the beginning of the holidays. My family and I have never been big on Halloween, but of course I’ll use any excuse to indulge in some sweet treats!
What are Mummy Pumpkin Pastries?
Some may call these "hand pies", while I call them Mummy Pumpkin Pastries and they’re almost too cute to eat.... almost! Made with pie crust, pumpkin puree and fall spices, they're a spooky Halloween treat that's a quick and easy dessert. Make them with your kids or even with a couple of friends over a glass of wine.
Ingredients You Will Need:
These Mummy Pumpkin Pastries are the perfect recipe to whip up to celebrate Halloween. The ingredients for the pastries include:
- pie crusts
- cream cheese
- white and brown sugar
- pumpkin puree
- fall spices
- eggs
- vanilla extract
- candy eyeballs
Recipe FAQ
Trick or Treat? Here are some tricks and treats for making these Mummy Pumpkin Pastries:
I used store-bought refrigerated pie crusts. Feel free to make your own homemade pie crust.
Sprinkle a little extra cinnamon sugar for extra sweetness!
Around Halloween you can find Halloween candy eyeballs in pretty much any selection in the baking aisle. I found these on Amazon.
Double the recipe and keep a whole batch for yourself!
Besides making these delicious Mummy Pumpkin Pastries, how else will you be celebrating Halloween?
More Recipes You May Like:
Dark Chocolate Reese’s Pieces Cookies
Mummy Pumpkin Pastries
Ingredients
- 2 refrigerated pie crusts
- 2 ounces cream cheese softened
- 2 tablespoons brown sugar
- 3 tablespoons white sugar
- 3/4 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- Egg wash one egg beaten
- Cinnamon sugar for topping (4 tablespoons sugar + 1 teaspoon cinnamon)
- 10 candy eyeballs
Instructions
- Preheat oven to 375 F and line large baking sheet with parchment paper, set aside.
- To make the pumpkin pie filling, in a bowl beat together cream cheese, granulated sugar and brown sugar.
- Mix in the pumpkin puree, cinnamon, ginger, nutmeg and allspice.
- Add the egg yolk and vanilla extract.
- Cover bowl and chill until you’re ready to assemble the pastries.
- Place refrigerated pie crust on a floured surface. Cut off round edges to make a square. Cut out 10 rectangles about 4 x 3 inches in size and set aside.
- Place second pie crust on floured surface. Cut out 1/2 inch strips.
- Arrange the rectangles, spaced apart on prepared baking sheet and spread about 1-2 tablespoons of pumpkin pie filling onto each rectangle, leaving rim on all sides uncoated. Brush uncoated edges with egg wash.
- Top with strips to create mummy look, then seal edges with your fingertips, and trim the excess of the strips. Brush the stripes with that egg wash, then sprinkle with cinnamon sugar.
- Bake until golden brown about 20 minutes.
- Stick candy eyes onto cooled mummies.
- Store hand pies in the refrigerator in an airtight container.
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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