Description

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

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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Instructions

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.