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Spooky Mummy Hand Pies: Easy Halloween Recipe

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These Spooky Mummy Hand Pies are a fun and easy Halloween treat featuring a flaky, buttery crust filled with a spiced pumpkin cream cheese filling. They’re perfect for parties and are sure to be a crowd-pleaser.

Ingredients

Scale
  • ½ cup pumpkin puree (100% pure, not pie filling)
  • 4 oz cream cheese, softened
  • ¼ cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1 box (2 crusts) refrigerated pie crusts (e.g., Pillsbury)
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • About 24 candy eyes (or white and black frosting for piping)

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the filling: In a medium bowl, beat softened cream cheese with a hand mixer until smooth and fluffy, about 2 minutes. Add pumpkin puree, powdered sugar, pumpkin pie spice, vanilla, and salt. Mix until well combined and creamy. Set aside.
  3. Prepare the crusts: Unroll pie crusts onto a lightly floured surface. Roll out to about 1/8-inch thickness. Cut each crust into strips about 1 inch wide (about 8-10 strips per crust).
  4. Blind-bake the strips (optional but recommended): Place half of the strips on one prepared baking sheet. Bake for 5 minutes. Let cool for 2 minutes.
  5. Assemble the mummies: Place par-baked strips on work surface. Spoon about 1 tablespoon of filling onto the center of each strip. Lay a second strip (unbaked) across the filling, perpendicular to the first. Press strips together at top and bottom to seal. Wrap remaining unbaked strips around the filling, alternating directions, leaving a small gap for the ‘eyes’.
  6. Transfer assembled pies to prepared baking sheets, spacing 2 inches apart. Brush tops lightly with egg wash (1 egg beaten with 1 tablespoon water).
  7. Bake for 12-15 minutes, until crust is golden brown and filling is set and slightly puffed. Let cool on baking sheet for 5 minutes.
  8. While still warm, gently press candy eyes into the exposed filling. If using frosting, pipe white dots with smaller black dots on top.

Notes

For best results, chill the filling for 10 minutes before assembling to prevent sogginess. If edges brown too quickly, tent with foil for the last 3-4 minutes of baking. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.

Nutrition

Keywords: Halloween, hand pies, mummy, pumpkin, cream cheese, easy, fall, party food

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