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Introduction: Can a Dessert Be Creepy and Yummy?

Have you ever wondered if a dessert could look like a wrapped-up mummy and taste like a sweet pumpkin pie? Picture flaky, golden hand pies with a creamy pumpkin filling, wrapped in dough strips to look like mummies, complete with little raisin eyes. Sounds like a treat that’s perfect for a Halloween party, right? These Mummy Hand Pies are super easy to make, with just 25 minutes of active prep, and perfect for wowing your guests or family. You can even make them ahead for a stress-free spooky bash. Whether you’re hosting a haunted party or a cozy fall dessert night, these mummies will have everyone grabbing for more. Let’s bake some creepy, delicious fun!

Overview: Why Mummy Hand Pies Are Special

Mummy Hand Pies are a festive Halloween dessert that transforms simple pie crusts into adorable, mummy-shaped treats filled with a sweet pumpkin filling. Rated a perfect 5.0 stars by 3 reviewers, this recipe is loved for its flaky crust, warm spices, and spooky presentation. The raisin eyes and optional icing drizzle make them a standout, and their portable size is ideal for parties.

Time Requirement: Total time is 55 minutes (25 minutes active prep, 30 minutes cooking and cooling).
Difficulty Level: Easy! Perfect for beginners or baking with kids, with simple shaping and filling.
Why It’s Special: These hand pies are quick to prep, offer vitamins from pumpkin, and are a total crowd-pleaser. The mummy design with raisin eyes makes them a Halloween hit, and they’re versatile for different fillings or dietary needs. Plus, they’re great for make-ahead party planning.

Whether you’re serving them at a spooky gathering or a school event, these mummy hand pies are sure to be a deliciously eerie treat.

Essential Ingredients

This recipe uses simple ingredients to create a spooky, flavorful dessert. Here’s what you’ll need, why each one matters, and some substitutions:

Canned Pumpkin (1/4 cup): Provides a creamy, earthy filling with warm fall flavor.
- Substitution: Use mashed sweet potato or butternut squash puree.
Sweetened Condensed Milk (2 tablespoons): Adds sweetness and creaminess to the filling.
- Substitution: Use coconut condensed milk for dairy-free or heavy cream with extra sugar.
Ground Cinnamon (1/4 teaspoon): Brings warm, spicy flavor.
- Substitution: Use pumpkin pie spice or omit for a milder taste.
Ground Ginger (1/4 teaspoon): Adds a zesty kick to the filling.
- Substitution: Use fresh grated ginger (1/2 teaspoon) or omit.
Ground Nutmeg (1/4 teaspoon): Enhances the fall spice profile.
- Substitution: Use allspice or omit.
Kosher Salt (pinch): Balances the sweetness.
- Substitution: Use table salt (half the amount).
Refrigerated Pie Crusts (2, thawed if frozen): Forms the flaky, mummy-shaped exterior.
- Substitution: Use homemade pie dough or gluten-free pie crusts.
All-Purpose Flour: Used for dusting to prevent sticking when rolling.
- Substitution: Use gluten-free flour or cornstarch.
Large Egg (1): Creates an egg wash for sealing and golden browning.
- Substitution: Use milk or plant-based milk for vegan.
Raisins (12): Forms the mummy’s spooky eyes.
- Substitution: Use chocolate chips, currants, or small candies.
Confectioners’ Sugar (1/2 cup, optional): Makes a simple icing drizzle.
- Substitution: Use a powdered sugar substitute or omit.

Why These Ingredients Matter

The pumpkin provides vitamins A and C, making these pies a slightly nutritious treat. The sweetened condensed milk and spices create a rich, fall-inspired flavor, while the pie crusts and raisins add a fun, spooky look. The ingredients are affordable, widely available, and easy to swap for dietary needs, like gluten-free or vegan diets, making this recipe versatile for Halloween parties. The small portions (6 hand pies) help with moderation, and the make-ahead option is perfect for busy hosts.

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Step-by-Step Instructions

Let’s make these spooky hand pies step-by-step. It’s so easy, you’ll be done in no time!

Step 1: Prep the Oven and Filling

Preheat the oven to 350°F.
In a medium bowl, stir together 1/4 cup canned pumpkin, 2 tablespoons sweetened condensed milk, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of kosher salt until combined.

Tip: Mix thoroughly to ensure the spices are evenly distributed.

Step 2: Roll Out the First Pie Crust

On a lightly floured surface, roll out 1 refrigerated pie crust to a 9-by-12-inch rectangle using a rolling pin.
Square off the edges with a knife, reserving the scraps for decorating.
Cut the crust into 6 equal rectangles (about 3 inches by 6 inches).
Transfer the rectangles to a parchment-lined baking sheet.

Tip: Dust the surface lightly to prevent sticking, but don’t over-flour.

Step 3: Prepare the Dough Strips

Roll out the second pie crust to the same thickness as the first.
Cut into thin strips (about 1/4 inch wide and 7 inches long).
Repeat with the reserved dough scraps from the first crust.
Transfer the strips to a parchment-lined baking sheet.

Tip: Use a ruler or pizza cutter for even strips.

Step 4: Fill the Hand Pies

Place 1 heaping tablespoon of the pumpkin filling in the center of each of the 6 rectangular crusts.
Spread the filling with the back of a spoon, leaving a 1/2-inch border around the edges.

Tip: Don’t overfill to prevent leaks during baking.

Step 5: Create the Mummy Look

Lightly beat 1 large egg with 1 tablespoon water in a small bowl to make an egg wash.
Brush the edges of each filled rectangle with the egg wash.
Layer the dough strips over the filling, varying the angles to create a “mummy” bandage look.
Seal the edges with a fork and trim any overhang with a paring knife.
Lightly brush the tops of the hand pies with the egg wash.
Place 2 raisins on each pie for eyes, pressing gently to stick.

Tip: Leave small gaps between strips to show the filling and enhance the mummy effect.

Step 6: Bake the Hand Pies

Bake for 20-25 minutes, rotating the pan halfway through, until the pies are golden brown.
Cool on a baking rack for about 5 minutes.

Tip: Check at 20 minutes to avoid overbrowning.

Step 7: Optional Icing and Serve

For icing, combine 1/2 cup confectioners’ sugar with 1/2 teaspoon water in a small bowl, stirring until smooth and glossy.
Transfer the icing to a resealable plastic bag, snip off a corner, and pipe onto the hand pies, following the dough strips as a guide.
Serve warm or at room temperature.

Tip: Drizzle icing sparingly for a clean, spooky look.

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Assembly: Bringing It All Together

The Mummy Hand Pies are all about combining flaky goodness with a creepy mummy design. Here’s how to make them a Halloween hit:

Arrange the Pies: Place the cooled hand pies on a festive platter, ensuring the raisin eyes and dough strips are visible.
Highlight the Mummy Look: Arrange so the bandage-like strips and eyes stand out for maximum spookiness.
Presentation Tips:
- Serve on a black or orange platter with fake spider webs or plastic mummies for a haunted vibe.
- Sprinkle extra cinnamon around the platter for a fall touch.
- Use Halloween-themed napkins or small plates for easy grabbing.

Tip: Display under soft lighting to make the golden crusts and icing shine!

Storage and Make-Ahead Tips

These hand pies are perfect for making ahead, ideal for stress-free parties.

Storage:
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freeze baked, undecorated pies for up to 2 months; thaw at room temperature.
- Store icing separately in the fridge for up to 1 week.
Reheating:
- Reheat in a 350°F oven for 5-7 minutes or microwave for 15-20 seconds until warm.
- Add icing after reheating to keep it fresh.
Make-Ahead Tips:
- Prepare the filling up to 2 days ahead and refrigerate.
- Shape and fill pies a day ahead, storing unbaked in the fridge; bake before serving.
- Bake pies a day ahead and store at room temperature; add icing just before serving.

Tip: Freeze unbaked pies on a tray, then transfer to a bag for easy baking later.

Recipe Variations

These hand pies are super versatile. Here are some fun ways to mix it up:

Apple Mummy Pies: Use apple pie filling with cinnamon and sugar.
Vegan Mummy Pies: Use vegan pie crusts, coconut condensed milk, and plant-based egg wash (milk).
Gluten-Free Mummy Pies: Use gluten-free pie crusts and ensure all ingredients are gluten-free.
Savory Mummy Pies: Fill with cheese and spinach or sausage for a savory twist.
Mini Mummy Bites: Cut smaller rectangles for bite-sized pies (bake 12-15 minutes).

Tip: Try different eye shapes, like candy eyes or chocolate chips, for unique mummy looks.

Conclusion: Wrap Up Some Spooky Fun!

Mummy Hand Pies are the ultimate Halloween dessert—flaky, sweet, and just creepy enough to thrill. With their quick 25-minute active prep, vitamin-rich pumpkin filling, and adorable mummy design, they’re perfect for spooky parties or family dessert nights. Whether you keep it classic or try a new variation, these pies will have your guests munching with delight. So grab your pie crusts, shape those mummies, and create a spooky treat. Share your creations in the comments—what’s your favorite way to make these hand pies extra creepy?

Mummy Hand Pies

Author: Alyssa

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