Puff Pastry Mummy Pumpkin Hand Pies: Easy Halloween Treat
These mummy pumpkin hand pies are a fun and festive way to celebrate Halloween. Made with flaky puff pastry and filled with spiced pumpkin, they’re wrapped to look like little mummies complete with candy eyes. They’re cute, a little spooky, and surprisingly easy to put together—perfect for parties or a cozy fall night in.
About Mummy Pumpkin Hand Pies
These mummy pumpkin hand pies are so easy to make. Using puff pastry as the crust, they are filled with spicy pumpkin. They are a fun handheld treat for Halloween or any fall gathering. You can also skip the candy eyes, and they’re simply a pretty dessert for Thanksgiving.
Make sure you stick with pumpkin puree for the filling. Don’t use a pumpkin pie filling unless you’re looking for a shortcut and don’t want to make a homemade filling.
The pumpkin filling is made with cream cheese to add some creaminess. Cinnamon, ginger, nutmeg, and allspice are added to give the filling a classic pumpkin pie flavor. If you don’t have these spices on hand, you could substitute a store-bought pumpkin pie spice blend.
The puff pastry needs to thaw before you start working with it. You can move it from the freezer to the refrigerator a couple of hours before needed. Or, you can remove it from the freezer and leave it on the counter for about 45-60 minutes to thaw.
Here are the ingredients needed.
For the Filling:
- 2 packages puff pastries, thawed
- 2 ounces cream cheese, softened
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 egg yolk
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla
For the Topping:
- 1 egg
- 1 Tablespoon water
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- Eyeball candy sprinkles
Step by Step With Photos
Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
Start by making the pumpkin filling. In the stand mixer bowl, combine the pumpkin puree, softened cream cheese, egg yolk, sugar, cinnamon, allspice, ginger, nutmeg, and vanilla. Mix on medium for a couple of minutes until well combined. Scrape down the sides of the bowl often. Set the mixture aside while you work on the mummy pumpkin hand pies pastry.
Unwrap and unfold the puff pastry sheets. Lay them out on your workspace, and gently flatten each sheet slightly with a rolling pin. Use a sharp knife to cut each puff pastry sheet in half.
Use the knife to cut half-inch strips on the right one-third of the sheet and the left one-third (use the lines from the folds as your guide). Carefully remove the top strip on each side as well as the bottom strips.
Spoon the pumpkin filling into the center of each puff pastry.
Fold over the middle piece at the top to prevent the filling from overflowing. Then, starting at the top, alternately fold the strips in a crisscross pattern down to the bottom. Fold up the bottom and tuck it into the strips to keep them in place.
Repeat these steps for the remaining puff pastries, and then move on to making the topping for the hand pies.
In a small bowl, combine 1 egg and 1 Tablespoon water and mix well.
Use a pastry brush to brush the egg wash over each of the puff pastry mummies.
In a small bowl, combine 2 Tablespoons of sugar and 1 teaspoon of cinnamon.
Stir to mix the cinnamon sugar mixture thoroughly.
Sprinkle the cinnamon-sugar mixture on top of the pastry.
Add 2 candy eyes on top of the pumpkin filling at the top of the mummy.
Bake the mummy pumpkin hand pies for 15-17 minutes, until golden brown and puffy. Allow the hand pies to cool completely before transferring to a wire rack to rest before serving. These mummy hand pies can be stored in an airtight container in the refrigerator for up to 3 days.
These mummy pumpkin hand pies are the kind of treat that makes Halloween extra fun. The flaky puff pastry, sweet pumpkin filling, and those silly little candy eyes all come together for a dessert that’s as festive as it is tasty. They’re quick to make, easy to share, and almost too cute to eat—almost.
For more fun and easy Halloween dessert ideas, check out these colorful no-bake Halloween Oreo Balls, Shortbread Witch Finger Cookies, or Spiderweb Cookies.
If you try this Mummy Pumpkin Hand Pies recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting, and happy baking!
Pumpkin Mummy Handpies
Equipment
- Stand Mixer
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Pastry brush
- Small bowl
Ingredients
For the filling
- 2 packages puff pastries thawed
- 2 ounces cream cheese softened
- ¾ cup pumpkin puree not pumpkin pie filling
- 1 egg yolk
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla
For the topping
- 1 egg
- 1 Tablespoon water
- 2 Tablsespoon sugar
- 1 teaspoon cinnamon
- Eyeball candy sprinkles
Instructions
- Preheat the oven to 400 degrees. Line a couple baking sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the pumpkin, softened cream cheese, egg yolk, sugar, cinnamon, allspice, ginger, nutmeg and vanilla.
- Mix on medium for a couple minutes, until well combined. Scrape down the sides often. Set aside.
- Carefully unwrap and unfold the puff pastries. Lay out on your work space and gently use a rolling pin to flatten the sheet just slightly.
- Use a sharp knife to cut each puff pastry sheet in half.
- Then use the knife to cut half inch strips on the right one third of the sheet and the left one third (use the lines from the folds as your guide).
- Carefully remove the top strip on each side as well as the bottom strips.
- Spoon the pumpkin filling into the center of each puff pastry.
- Starting at the top, fold over the middle piece to keep the filling from overflowing.
- Alternate folding the strips in a criss-cross pattern until the bottom.
- Fold up the bottom and tuck into the strips to keep in place.
- Repeat with the remaining puff pastries.
- In a small bowl, combine the egg and water and mix well. Use a pastry brush to brush the egg wash over each of the puff pastry mummies.
- In a small bowl, combine the sugar and cinnamon. Sprinkle the mix over the puff pastries.
- Finally, insert two candy eyeballs in between the wraps, preferably in the pumpkin portion and press gently to stick in place.
- Bake in the preheated oven for 15-17 minutes or until golden brown and puffed up.
- Allow to cool completely before removing from the parchment.
Notes
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