Pumpkin Mummy Hand Pies Recipe — Spooky Halloween Pastry

CRUST:

• 2 1/2 c. all-purpose flour
• 1 T. granulated sugar
• 1 tsp. salt
• 1 c. frozen unsalted butter grated
• 1/2 c. ice cold water

FILLING:

• 3/4 c. 100% pure pumpkin
• 1 egg yolk
• 2 oz. cream cheese room temperature
• 2 T. light brown sugar packed
• 2 T. granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. allspice
• 1/2 tsp. vanilla extract

CINNAMON SUGAR:

• 2 T. granulated sugar
• 1 tsp. ground cinnamon

EGG WASH:

• 1 egg white lightly beaten
• 1/2 T. water

• CRUST: In a large bowl, whisk together the flour, sugar, and salt. Set aside.
• Using the large holes of a box grater, quickly grate the frozen butter. Add the grated butter to the flour mixture and, with a pastry blender or two knives, work it in until the mixture resembles small peas.
• Stir 1/2 cup ice water into the flour-butter mixture with a wooden spoon until the dough comes together. Press a small amount between your fingers—if it holds, it’s ready. Add up to 3 more tablespoons of water, one tablespoon at a time, only if needed.
• Turn the dough onto a lightly floured surface and knead a couple of times to form a ball. Divide in half, flatten each half into a disc, wrap in plastic, and refrigerate for at least 1–2 hours.
• FILLING: In a small bowl, beat the cream cheese with both sugars until smooth. Add the pumpkin, egg yolk, cinnamon, ginger, nutmeg, allspice, and vanilla; beat until well combined. Cover and chill until ready to assemble.
• CINNAMON SUGAR: Combine granulated sugar and cinnamon in a small bowl; set aside.
• Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.
• TO ASSEMBLE THE MUMMIES: Roll one dough disc on a lightly floured surface into roughly a 13×11-inch rectangle. Trim to straighten the edges, then cut into nine 4×3-inch rectangles (adjust size as desired).
• Arrange the rectangles on the prepared sheet. Spoon about a heaping tablespoon of pumpkin filling onto each, leaving a border around the edges.
• Roll out the second dough disc and cut it into 1/2-inch strips to create the mummy bandages.
• EGG WASH: Whisk the egg white with 1 tablespoon water. Lightly brush the edges of each rectangle with the egg wash, layer the strips across the filling to form a mummy pattern, press and seal the edges, and trim any excess pastry. Brush the strips with egg wash and sprinkle with the cinnamon sugar.
• Bake until the pastries are golden, about 20 minutes. Let cool, then press candy eyes onto the mummies while the filling is slightly tacky.
  
• Store the hand pies in an airtight container in the refrigerator. They are excellent served with a dollop of whipped cream.