Are you looking for the ultimate cute, spooky, and unbelievably easy treat for your next Halloween celebration? A fun, handheld dessert that is perfect to make with your kids and tastes just like a miniature pumpkin pie? These incredible, super-easy Mummy Hand Pies are that perfect festive bake! We’re talking a flaky, buttery pie crust, stuffed with a creamy, spiced pumpkin filling, and decorated to look like an adorable little mummy with two raisin eyes peeking out.
This isn’t just a recipe; it’s a guide to your new favorite Halloween edible craft. We’ll show you how to use a few simple, store-bought shortcuts to create a stunning, from-scratch-tasting treat that is perfect for a Halloween party, a fun lunchbox surprise, or a festive bake sale. They are a guaranteed, crowd-pleasing hit that is as fun to make as they are to eat!
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cute & Easy Fall Treat
What makes these Mummy Hand Pies so spectacularly fun is their brilliant, easy-to-make design and their classic, crowd-pleasing pumpkin pie flavor. This recipe is a masterpiece of festive simplicity. The “mummy” is a classic, handheld pie, made extra easy with a store-bought refrigerated pie crust. The filling is a simple, no-cook, and perfectly spiced pumpkin pie-style filling, made from canned pumpkin and sweetened condensed milk. The real magic, however, is in the decoration. Thin strips of the pie crust are layered over the filling to create the mummy’s “bandages,” and two simple raisins make for the perfect, spooky little eyes.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 6 hand pies |
The Mummy’s Tomb: The Essential Ingredients
This iconic party treat uses just a handful of smart shortcuts and pantry staples to create its signature spooky look and delicious flavor.
- The “Bandages” (The Shortcut Superstar!):
- Refrigerated Pie Crust: This is the key to an incredibly easy and impressive treat! A box of your favorite brand of store-bought, refrigerated pie crust makes a wonderfully flaky, buttery, and golden-brown pastry with zero extra work.
- The Pumpkin Pie Filling:
- Canned Pumpkin Puree: It is absolutely crucial to use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. The pure puree is the blank canvas for our delicious, from-scratch filling.
- Sweetened Condensed Milk: A brilliant shortcut that provides both the sugar and the creamy, dairy element for our filling in one easy, foolproof ingredient.
- The “Eyes”: Two simple, sweet, and chewy raisins are the perfect, classic choice for the mummy’s spooky, peeking eyes.
The Baker’s Masterclass: The Secret to a Perfect, No-Leak Hand Pie
The number one, non-negotiable secret to a perfect hand pie that doesn’t leak its delicious filling all over your baking sheet is a good seal and an egg wash.
- The Egg Wash “Glue”: Brushing a thin layer of a simple egg wash around the border of your bottom crust before you add the top “bandages” is the key that will act as a delicious, edible “glue,” helping the two layers of crust to adhere to each other.
- The Crimp: After you have layered on your bandages, use the tines of a fork to firmly press down and crimp the edges of the hand pie to completely seal it shut.
- The Golden Finish: A final brush of the egg wash over the top of the finished bandages is the professional secret to a beautiful, deep golden-brown color and a lovely, shiny finish.
Step-by-Step to the Best Mummy Hand Pies
This fun and festive treat is incredibly simple to prepare.
Step 1: Make the Pumpkin Filling and Prepare the Dough
Step 1: First, preheat your oven to 350°F (175°C).
Step 2: In a medium bowl, add your 1/4 cup of pumpkin puree, 2 tablespoons of sweetened condensed milk, 1/4 teaspoon each of ground cinnamon, ginger, and nutmeg, and a pinch of salt. Stir everything together to combine.
Step 3: Roll out one of your pie crusts on a lightly floured surface into a rectangle that is about 9×12 inches. Use a knife to square off the crust and cut it into 6 equal rectangles, each about 3×6 inches. Transfer these to a parchment-lined baking sheet.
Step 4: Roll out your other pie crust to the same thickness and use a pizza cutter or a sharp knife to cut it into thin, 1/4-inch wide strips.
Part 2: The Art of Wrapping a Mummy
Step 1: Add 1 heaping tablespoon of your prepared pumpkin filling to the center of each of your rectangular crusts. Use the back of a spoon to spread out the filling, making sure to leave about a 1/2-inch border all around the edges.
Step 2: In a small bowl, lightly beat 1 large egg with 1 tablespoon of water. Use a pastry brush to brush the edges of your pies with this egg wash.
Step 3 (The Fun Part!): Begin to layer your thin strips of dough over the filling, varying the angle of each strip to create a messy, crisscrossing “mummy” look.
Step 4: Use a fork to crimp and seal the edges of the hand pies, and then use a paring knife to trim off any excess overhang from the bandage strips.
Step 5: Lightly brush the tops of the hand pies with your egg wash. Gently press two raisins into each hand pie to create the “eyes.”
Part 3: Bake to Golden Perfection and Decorate
Bake for 20 to 25 minutes, rotating the pan halfway through, until the hand pies are a beautiful golden brown.
Let the mummies cool on a baking rack for a few minutes. If you would like to add the optional icing, simply combine your 1/2 cup of confectioners’ sugar with 1/2 teaspoon of water in a small bowl. Transfer this to a small plastic bag, snip off the corner, and pipe the icing onto the hand pies.
Mummy Hand Pies (The Perfect Halloween Treat!)
An easy and festive recipe for ‘Mummy Hand Pies,’ a perfect Halloween treat that uses refrigerated pie crusts as a convenient shortcut. The hand pies are filled with a simple, sweet pumpkin pie-style filling made with canned pumpkin, sweetened condensed milk, and warm spices. The ‘mummy’ effect is created by layering thin strips of pie dough in a crisscross pattern over the filling. The pies are then decorated with raisin ‘eyes,’ brushed with an egg wash, and baked until golden brown.
Ingredients
- 1/4 cup canned pumpkin
- 2 tablespoons sweetened condensed milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Kosher salt
- 2 refrigerated pie crusts, thawed if frozen
- All-purpose flour, for dusting
- 1 large egg
- 12 raisins
- 1/2 cup confectioners’ sugar (optional, for icing)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, stir together the pumpkin puree, sweetened condensed milk, cinnamon, ginger, nutmeg, and a pinch of salt to create the filling.
- On a lightly floured surface, roll out one pie crust into a 9-by-12-inch rectangle. Cut the crust into 6 equal rectangles (each about 3-by-6 inches). Place these on the prepared baking sheet.
- Roll out the second pie crust. Cut it into thin strips about 1/4 inch wide.
- Add 1 heaping tablespoon of the pumpkin filling to the center of each rectangular crust, spreading it out but leaving a 1/2-inch border.
- Lightly beat the egg with 1 tablespoon of water to make an egg wash. Brush the edges of the pies with the egg wash.
- Layer the thin strips of dough over the filling, varying the angles to create a ‘mummy’ look. Press the edges with a fork to seal and trim any overhang.
- Lightly brush the tops of the hand pies with the egg wash. Press two raisins into each hand pie for the ‘eyes.’
- Bake for 20 to 25 minutes, rotating the pan halfway through, until golden brown. Let the pies cool on a baking rack for about 5 minutes.
- If desired, make a simple icing by combining the confectioners’ sugar with 1/2 teaspoon of water. Drizzle the icing over the hand pies before serving.
Notes
- This is a fun, creative recipe that is very easy to make using store-bought refrigerated pie crusts.
- The crisscrossing strips of dough are key to creating the ‘mummy bandage’ look.
- The optional icing adds another layer of sweetness and decoration to the finished treats.
Storage and Make-Ahead Tips
These Mummy Hand Pies are the perfect make-ahead party treat!
- Make-Ahead: For a super-fast and impressive party snack, you can prepare and fully assemble the raw, unbaked mummies on your baking sheet up to 24 hours in advance. Simply cover the baking sheet tightly with plastic wrap and store it in the refrigerator until you are ready to bake them.
- Storage: Store any leftover baked hand pies in an airtight container at room temperature for up to 3 days.
- Reheating: The best way to reheat the hand pies and bring back some of their original flaky texture is in an air fryer at 350°F (175°C) for just 2-3 minutes, or on a baking sheet in a hot 375°F (190°C) oven for about 5 minutes.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to keeping the filling from leaking out of my hand pies?
The secret is a good, strong seal. By first brushing the edges with an egg wash “glue” and then firmly crimping the edges with the tines of a fork, you are creating a double-reinforced seal that will keep all that delicious filling tucked safely inside. It is also important to not overfill your pies.
Q2: Can I make these mummy hand pies ahead of time for a party?
Yes, this is a perfect make-ahead appetizer! You can fully assemble the unbaked mummies on a baking sheet, cover them tightly, and keep them in the refrigerator for up to 24 hours. When your party starts, you can simply pop them in the oven so they are served hot and fresh.
Q3: Can I make these in an air fryer?
Yes, an air fryer is a fantastic way to make these! Simply preheat your air fryer to 350°F (175°C). Place the assembled hand pies in a single layer in your air fryer basket. You will likely need to work in batches. Cook for about 8-10 minutes, until the crust is a deep golden brown and crispy.
Q4: Can I use a different kind of filling?
Of course! This fun wrapping technique is also absolutely fantastic with about a tablespoon of your favorite canned apple or cherry pie filling, a smear of Nutella®, or even a simple brown sugar and cinnamon mixture.
Q5: What is the difference between pumpkin puree and pumpkin pie filling?
It is very important to use 100% pure pumpkin puree for this recipe. Canned pumpkin pie filling is a pre-made mixture that already contains added sugars and spices, so it would make your final filling much too sweet and improperly spiced.