Go Back

Mummy Hand Pies

Delicious pumpkin hand pies with a fun Halloween twist, featuring a warm, spiced filling in a flaky crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 10 hand pies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Pumpkin Filling
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling) Use 100% canned pumpkin puree.
  • 1/4 cup packed light brown sugar Can swap for dark brown sugar.
  • 1 tsp pumpkin pie spice Can replace with a mix of cinnamon, ginger, nutmeg, and cloves.
  • 1/2 tsp ground cinnamon
  • 1/8 tsp fine sea salt
  • 1 tbsp cornstarch Helps the filling stay inside the hand pies.
For the Hand Pies
  • 2 pieces refrigerated pie crusts Store-bought or homemade.
  • 1 large egg, beaten For egg wash.
  • 20 pieces sliced black olives or black gel icing For eyes.
  • coarse to taste turbinado sugar For sprinkling.

Method
 

Make the Pumpkin Filling
  1. In a medium bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, salt, and cornstarch until smooth.
Prep the Oven and Cut the Dough
  1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
  2. On a lightly floured surface, roll out each pie crust to about 1/8-inch thickness.
  3. Cut out 20 ovals using a 4-inch cutter.
Fill the Bottom Pieces
  1. Place 10 dough ovals on the prepared baking sheets and spoon about 1 1/2 tablespoons of pumpkin filling into the center of each one.
Seal the Hand Pies
  1. Brush the edges of each filled oval with beaten egg, place a second oval on top, press edges together, and crimp with a fork.
Add the Mummy Bandages
  1. Use leftover dough scraps to cut thin strips and lay them diagonally across each hand pie, leaving space for the face.
Bake and Finish the Faces
  1. Brush the tops with beaten egg, sprinkle with turbinado sugar, cut vents, and bake for 20 to 22 minutes until golden brown.
  2. Let cool for 5 minutes before adding eyes.
Serve
  1. Serve warm or at room temperature; they pair well with ice cream or hot drinks.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze baked hand pies for up to 2 months.