Mummy Pumpkin Pastries
These Mummy Pumpkin Pastries are a perfect treat for your kids this Halloween. They have a warmly spiced pumpkin filling tucked underneath strips of pie crust. Your kids will love them for breakfast or an afternoon treat.
If you’re looking for a great little Halloween treat for the kiddos, you need to try these Mummy Pumpkin Pastries. You can use homemade or store-bought pie crust, and the filling is super easy. The kids will love them!
When I was a kid, (many moons ago), Halloween was celebrated with bake sales before the actual night of trick or treating. Those are some of my best memories. The first time I ever indulged in homemade Potato Candy, was at the school bake sale, and the homemade Popcorn Balls were the best. Then on Halloween night, my mom would give out homemade Caramel Apples to the little goblins at the door. Of course, we lived out in the country, so we only had a handful of trick or treaters.
We always had a Halloween social at the school, and my mom always made our costumes. My twin and I won a couple times for the best costumes, (little dutch girls one year, and a farmer and wife another year), and I actually won a big plate of homemade Cocoa Fudge in a cake walk. I was on cloud nine!
Now, back to these Mummy Pumpkin Pastries, they will be a great addition to your Halloween recipes. They don’t take long to make, and you can feel free to use store bought pie crust, if you don’t want to make homemade. However, I’ve shared my homemade version in this recipe.
Ingredients
Pie Dough – Feel free to use store bought or your favorite homemade pie crust. It needs to be enough for a double crusted pie. I’ve included my recipe below if you wish to use it.
Cream Cheese – This adds a little bit of richness & structure to the pie filling.
Granulated Sugar – Added for sweetness.
Brown Sugar – Adds sweetness plus some caramel notes that pair great with the warm spices.
Canned Pumpkin Puree – Make sure to use “pure pumpkin puree” from a can, not pumpkin pie filling. Canned pie filling already has spices added.
Egg Yolk – An egg yolk is added for structure/thickening.
Vanilla Extract – Added for flavor.
Warm Spices – Cloves, nutmeg, ginger and cinnamon are combined for a warm fall flavor. They are a great complement to pumpkin.
Candy Eyes – Added for a true mummy look.
How To Make Mummy Pumpkin Pastries
The Pie Crust (skip if using your own recipe)
You can use your own recipe for a two-crust pie crust, use store bought or use the one I used below.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup Crisco solid shortening, very cold
- 6 to 7 tablespoons ice water
Whisk together the flour and salt in a large bowl. Using a pastry cutter, cut the cold shortening into the flour until the shortening forms pea size pieces. Add the cold water and mix just to combine. Start with 6 tablespoons of water, and use the 7th, if the dough seems dry. Form the dough into a ball. Divide into two discs. Wrap in plastic wrap and refrigerate for 45 minutes.
The Filling
Add the cream cheese to a medium bowl. Mix with a spoon until the cream cheese is smooth. Add the brown sugar, granulated sugar and spices. Mix to combine. Add the pumpkin puree, egg yolk and vanilla, and mix well. Cover and place in the refrigerator for 10 minutes.
Assembling
Remove one disc from the refrigerator. Place the disc on a floured work surface and roll out to to a rough rectangle of approximately 11 x 13 inches. Using a ruler, trim off the edges to make a straight edge. Using the ruler, measure and cut rectangles. You can cut them in your favorite size, but 4 x 3 is a good size. Roll out the second disc, and cut strips about 1/3 inch wide and approximately 4 inches long.
Arrange the rectangles, on the baking sheet, spacing them at least one inch apart. Spoon about 1 1/2 tablespoons of the pumpkin filling into the center of each rectangle, spreading it out, but not all the way to the edges.
Whisk the egg white and water together in a tiny bowl. Using a pastry brush, brush the edges of each pastry rectangle with the egg white. Arrange the cut strips of dough on top, creating a mummy look. Trim off the overhang of the strips, and use your finger tips to press the end of the strips together with the the bottom edges. Brush the top of the strips with the egg white, then sprinkle with the cinnamon sugar mixture.
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Mummy Pumpkin Pastries
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 Pastries 1x
- Category: Dessert, Halloween
- Method: Baking
- Cuisine: American
Description
These tender Mummy Pumpkin Pastries are filled with just enough warmly spiced pumpkin filling. They are sized like pop tarts, and kids can easily hold them. They will love these little hand held treats.
Ingredients
For the pie crust:
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon salt
- 1 cup solid Crisco shortening, very cold
- 6 to 7 tablespoons ice water
For the filling:
- 2 ounces cream cheese, softened
- 1/4 cup light brown sugar, lightly packed
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 3/4 cup canned pumpkin puree (not pie filling)
- 1 large egg yolk, room temperature
- 1/2 teaspoon pure vanilla extract
For the egg wash and topping:
- 1 egg white
- 2 teaspoons water
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- Candy eyes
Get Recipe Ingredients
Instructions
For the Pie Crust:
- Whisk together the flour and salt in a large bowl. Using a pastry cutter, cut the cold shortening into the flour until the shortening forms pea size pieces. Add the cold water and mix just to combine. Start with 6 tablespoons of water, and use the 7th, if the dough seems dry. Form the dough into a ball. Divide into two discs. Wrap in plastic wrap and refrigerate for 45 minutes.
For the filling:
- Add the cream cheese to a medium bowl. Mix with a spoon until the cream cheese is smooth. Add the brown sugar, granulated sugar and spices. Mix to combine. Add the pumpkin puree, egg yolk and vanilla, and mix well. Cover and place in the refrigerator for 10 minutes.
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
To Assemble:
- Remove one disc from the refrigerator. Place the disc on a floured work surface and roll out to to a rough rectangle of approximately 11 x 13 inches. Using a ruler, trim off the edges to make a straight edge. Using the ruler, measure and cut rectangles. You can cut them in your favorite size, but 4 x 3 is a good size. Roll out the second disc, and cut strips about 1/3 inch wide and approximately 4 inches long.
- Arrange the rectangles, on the baking sheet, spacing them at least one inch apart. Spoon about 1 1/2 tablespoons of the pumpkin filling into the center of each rectangle, spreading it out, but not all the way to the edges. Whisk the egg white and water together in a tiny bowl. Using a pastry brush, brush the edges of each pastry rectangle with the egg white. Arrange the cut strips of dough on top, creating a mummy look. Trim off the overhang of the strips, and use your finger tips to press the end of the strips together with the the bottom edges. Brush the top of the strips with the egg white, then sprinkle with the cinnamon sugar mixture.
- Bake until the mummy pastries are golden brown on top, about 20 minutes. Remove from oven and let cool, and arrange the candy eyes on top.
- Store in a sealed container at room temperature for up to 2 days.