Pumpkin Mummy Pies
Perfect for your Halloween party or just a fun activity with the kids! These pumpkin hand pies are the perfect amount of cute, creepy and delicious!
Directions
Pie Crust
1. In a large mixing bowl, whisk together flour, salt and sugar.
2. Add cold butter pieces and cut together with a pastry cutter until you have small crumbly pieces.
3. Slowly add the ice water one spoonful at a time and combine with a wooden spoon. Keep adding water until dough is just combined.
4. Finish by kneading the dough on a floured surface with your hands until you form a large ball. Divide the pie dough in half and flatten the balls into a discs. Wrap in plastic wrap and chill in refrigerator for 2 hours.
Pumpkin Filling
1. In a medium bowl, add the pumpkin and cream cheese. Beat until smooth.
2. Add the brown sugar, sugar and egg. Beat until combined.
3. Add cinnamon, ginger, cloves, nutmeg and vanilla. Mix until incorporated.
4. Add flour and beat together until smooth. Cover and chill in refrigerator until ready to assemble pies.
Mummy Pies
1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
2. On a floured surface roll out one of the pie crust halves into a large rectangle shape.
3. Using a rectangle cookie cutter, cut out bases and place on the baking sheet. Re-roll the pie crust until you have 8 rectangle bases.
4. Roll out second half of pie dough and cut into small 2” strips.
5. Brush egg wash around the border.
6. Scoop around 2 tablespoons of the pumpkin filling in the middle of each rectangle. Spread pumpkin evenly leaving space around the border.
7. Lay strips on top of the rectangles leaving space for the candy eyes.
8. Brush with egg wash and sprinkle with cinnamon sugar.
9. Bake for 18-20 minutes until golden brown.
10. Remove from oven and let cool for minutes. Add candy eyes.
Pumpkin Mummy Pies
Ingredients
- 1 cup butter, cold and cubed
- 2 1/2 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup ice cold water
- 3/4 cup pumpkin puree
- 2 oz cream cheese, softened
- 1/4 cup brown sugar, packed
- 1/4 cup sugar
- 1 egg
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla
- 1/3 cup flour
- 1 egg
- 2 tablespoon water
- 1/4 cup sugar
- 2 teaspoons cinnamon
Instructions
- In a large mixing bowl, whisk together flour, salt and sugar.
- Add cold butter pieces and cut together with a pastry cutter until you have small crumbly pieces.
- Slowly add the ice water one spoonful at a time and combine with a wooden spoon. Keep adding water until dough is just combined.
- Finish by kneading the dough on a floured surface with your hands until you form a large ball. Divide the pie dough in half and flatten the balls into a discs. Wrap in plastic wrap and chill in refrigerator for 2 hours.
- In a medium bowl, add the pumpkin and cream cheese. Beat until smooth.
- Add the brown sugar, sugar and egg. Beat until combined.
- Add cinnamon, ginger, cloves, nutmeg and vanilla. Mix until incorporated.
- Add flour and beat together until smooth. Cover and chill in refrigerator until ready to assemble pies.
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- On a floured surface roll out one of the pie crust halves into a large rectangle shape.
- Using a rectangle cookie cutter, cut out bases and place on the baking sheet. Re-roll the pie crust until you have 8 rectangle bases.
- Roll out second half of pie dough and cut into small 2” strips.
- Scoop around 2 tablespoons of the pumpkin filling in the middle of each rectangle. Spread pumpkin evenly leaving space around the border.
- Brush egg wash around the border.
- Lay strips on top of the rectangles leaving space for the candy eyes.
- Brush with egg wash and sprinkle with cinnamon sugar.
- Bake for 18-20 minutes until golden brown.
- Remove from oven and let cool for minutes. Add candy eyes.
Calories
504.65Fat (grams)
26.82Sat. Fat (grams)
16.49Carbs (grams)
62.32Fiber (grams)
5.17Net carbs
57.16Sugar (grams)
25.61Protein (grams)
6.49Sodium (milligrams)
480.84Cholesterol (grams)
92.40