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


For the pie crust

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1. In a large mixing bowl, whisk together flour, salt and sugar.

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2. Add cold butter pieces and cut together with a pastry cutter until you have small crumbly pieces.

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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.

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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.


For the filling:

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1. In a medium bowl, add the pumpkin and cream cheese. Beat until smooth.

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2. Add the brown sugar, sugar and egg. Beat until combined.

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3. Add cinnamon, ginger, cloves, nutmeg and vanilla. Mix until incorporated.

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4. Add flour and beat together until smooth. Cover and chill in refrigerator until ready to assemble pies.


To assemble the pies:

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1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.

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2. On a floured surface roll out one of the pie crust halves into a large rectangle shape.

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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.

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4. Roll out second half of pie dough and cut into small 2” strips.

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5. Brush egg wash around the border.

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6. Scoop around 2 tablespoons of the pumpkin filling in the middle of each rectangle. Spread pumpkin evenly leaving space around the border.

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7. Lay strips on top of the rectangles leaving space for the candy eyes.

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8. Brush with egg wash and sprinkle with cinnamon sugar.

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9. Bake for 18-20 minutes until golden brown.

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10. Remove from oven and let cool for minutes. Add candy eyes.

Pumpkin Mummy Pies

Yield: 8 hand pies
Author:
prep time: 20 Mcook time: 2 H & 20 Mtotal time: 2 H & 40 M
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!

ingredients:

For the crust:
  • 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
For the filling:
  • 3/4 cup pumpkin puree
  • 2 oz cream cheese, softened
  • 1/4 cup brown sugar, packed
  • 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
For the topping:
  • 1 egg 
  • 2 tablespoon water
  • 1/4 cup sugar
  • 2 teaspoons cinnamon

instructions:

How to cook Pumpkin Mummy Pies

For the 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.
For the 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.
To assemble the 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. Scoop around 2 tablespoons of the pumpkin filling in the middle of each rectangle. Spread pumpkin evenly leaving space around the border.
  6. Brush egg wash 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.

Calories

504.65

Fat (grams)

26.82

Sat. Fat (grams)

16.49

Carbs (grams)

62.32

Fiber (grams)

5.17

Net carbs

57.16

Sugar (grams)

25.61

Protein (grams)

6.49

Sodium (milligrams)

480.84

Cholesterol (grams)

92.40
Created using The Recipes Generator