Mummy Pumpkin Hand Pies are an irresistible combination of seasonal flavors and playful presentation. The golden, flaky crust encases a creamy, spiced pumpkin filling that is both comforting and delightful. What truly makes these hand pies stand out, though, is the fun “mummy” decoration that brings a whimsical, spooky touch to your Halloween celebrations. The candy eyes add a touch of magic, making these pies not only delicious but also a conversation starter at any party. Whether enjoyed as a dessert or a festive snack, these hand pies are sure to be a hit with both kids and adults alike.
Ingredients:
- 2 1/2 cups all-purpose flour, spooned and leveled, plus more for work surface
- 3 Tbsp. plus 2 teaspoons granulated sugar, divided, plus more for sprinkling
- 1 tsp. kosher salt, divided
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 3 oz. cream cheese, at room temperature
- 1/2 cup canned pure pumpkin
- 1 large egg plus 1 egg yolk, divided
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. pure vanilla extract
- 24 edible candy eyes
Instructions:
- Make the Dough: Begin by making the pie dough. In a large bowl, whisk together the flour, 3 tablespoons sugar, and 1/2 teaspoon kosher salt. Add the cold butter pieces and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter. This will give your hand pies a flaky texture when baked.
- Incorporate the Cream Cheese: Add the room temperature cream cheese to the flour-butter mixture. Continue cutting the cream cheese into the dough until well combined. The mixture should be slightly crumbly but hold together when pressed.
- Chill the Dough: Pour in 2 tablespoons of cold water and stir until the dough starts to come together. If it’s too dry, add a little more water, one tablespoon at a time. Turn the dough out onto a floured surface and knead a few times to bring it together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Pumpkin Filling: While the dough chills, prepare the pumpkin filling. In a medium bowl, mix the pumpkin, cream cheese, 2 teaspoons of sugar, pumpkin pie spice, vanilla extract, and a pinch of kosher salt. Beat in the whole egg and egg yolk, reserving a small amount of the egg mixture for brushing the hand pies later. Set aside.
- Roll Out the Dough: After the dough has chilled, place it on a floured surface and roll it out to about 1/8-inch thickness. Use a round cookie cutter or the top of a glass to cut out circles of dough (about 3 inches in diameter).
- Assemble the Hand Pies: Place a spoonful of the pumpkin filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, sealing the edges with a fork. Repeat this process until all the pies are assembled.
- Brush and Bake: Preheat your oven to 375°F (190°C). Place the hand pies on a baking sheet lined with parchment paper. Brush the tops of the pies with the reserved egg wash to give them a golden, glossy finish. Sprinkle a little sugar on top for an extra sweet touch.
- Bake: Bake the hand pies for about 20-25 minutes, or until they are golden brown and the filling is set. Remove from the oven and allow to cool on a wire rack.
- Decorate the Mummies: Once the hand pies have cooled, use a small amount of icing or melted white chocolate to drizzle “bandages” across the top of each pie. Place two edible candy eyes in the center of each pie to create the mummy look.
- Serve: These Mummy Pumpkin Hand Pies are now ready to be served. Perfect for Halloween parties, they’ll be the talk of the table with their spooky charm and delicious flavor. Each bite is a soft, sweet combination of buttery crust and creamy pumpkin filling, making them a perfect treat for the season.
