Pumpkin Mummy Hand Pies
Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled plus extra for dusting
- 3 tbsp + 2 tsp granulated sugar, divided
- 1 tsp salt, plus a pinch, divided
- 1 cup unsalted butter, cut into cubes (2 sticks)
- 3 oz cream cheese at room temperature
- 1/2 cup Farmer's Market Foods Organic Pumpkin Puree
- 1 ea large egg
- 1 ea egg yolk
- 3 tbsp brown sugar
- 1/2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 24 ea edible candy eyes
Instructions
-
Pulse together the flour, 2 teaspoons sugar, and 1 teaspoon of salt in a food processor.
-
Add cold butter and pulse until it becomes a coarse meal with many pea-sized pieces remaining.
-
Add ice-cold water, 1 tablespoon at a time, pulsing until dough starts to come together. Add a small amount of ice water if needed.
-
Divide dough into 2 rounds. Knead each round and wrap with plastic wrap. Use plastic to flatten and press dough into loose rectangles. Refrigerate until firm, 2 hours.
-
For the filling, paddle the cream cheese until smooth. Scrape down the bowl and add the remaining 3 tablespoons of sugar, 3 tablespoons of brown sugar, pumpkin puree, egg yolk, spices, vanilla, and a pinch of salt.
-
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats.
-
On a lightly floured surface, roll the first rectangle of dough to 1/4-inch thickness. Cut into six three-by-four-inch rectangles. Transfer to prepared baking sheets. Repeat with the second rectangle of dough. Top the small rectangles with a rounded tablespoonful of pumpkin mixture, spreading lightly and leaving a 1/2-inch border around the edges.
-
Knead dough scraps together and reroll. Cut into thin strips that are roughly 1/4" x 5" long. Top hand pies with several overlapping strips to create a mummy. Seal edges with your fingertips and trim any excess dough.
-
Whisk together egg and 1 tablespoon water in a bowl to create an egg wash. Gently brush the strips with egg wash and sprinkle with sugar. Chill 20 minutes.
-
Bake until golden brown, 20 to 25 minutes. Let cool, and then place candy eyes on mummies to serve. Enjoy!