Mummy Pumpkin Hand Pies
Servings: 10 hand pies
Ingredients:
Pie dough (I used store bought)
1 can pumpkin puree
1/4 cup plus 2 Tbsp. brown sugar
1/4 tsp. pumpkin pie spice
1/2 tsp. cinnamon1 Tbsp. heavy cream
1 egg
1 tsp/ heavy cream
Candy eyes
Directions:
Preheat the oven to 350 ° F and line a baking sheet with parchment paper or a silicone mat.
In a medium sized bowl whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon until well combined. Set aside.
Roll out your pie dough and use a gingerbread cookie cutter to cut out about 10 gingerbread shapes.
With the remaining dough, roll it out and cut it into thin strips to create the mummy wraps. Set aside.
Place the gingerbread shapes down on the cookie sheet about 1 1/2 - 2" apart.
Mix the egg and heavy cream to create the egg wash to go inside and on top of the pastries.
Use a pastry brush to spread the egg wash on top of the gingerbread.
Place about 2 Tbsp. of filling inside each gingerbread and spread it out using a spoon to get the filling spread out around the entire shape. Be sure to leave a small amount of space so the filling doesn't overflow.
Place several strips on top of the filling to create the mummy look. Don't worry about the strips hanging over the edge just yet!
Once all of the strips have been placed, take the same cookie cutter you used to cut out the gingerbread and place it back on top of each one to cut out the strips of dough hanging over. This will make the pastry have clean edges and help remove the strips that are too long.
Use the egg wash over the entire gingerbread once more then bake for 12-15 minutes or until golden brown.
Place candy eyes on the head of your mummy. You can try to place them halfway under one of the strips to give it a fun overlapping look.
Enjoy!