{"id":8689,"date":"2024-10-11T18:49:10","date_gmt":"2024-10-11T18:49:10","guid":{"rendered":"https:\/\/fmf-old.abidesites.com\/?post_type=recipes&p=8689"},"modified":"2025-09-05T22:33:40","modified_gmt":"2025-09-05T22:33:40","slug":"pumpkin-mummy-hand-pies","status":"publish","type":"recipes","link":"https:\/\/fmf-old.abidesites.com\/?recipes=pumpkin-mummy-hand-pies","title":{"rendered":"Pumpkin Mummy Hand Pies"},"content":{"rendered":"

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Pumpkin Mummy Hand Pies<\/h2>\n

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  • 2 1\/2 cups all-purpose flour, spooned and leveled plus extra for dusting<\/li>\n
  • 3 tbsp + 2 tsp granulated sugar, divided<\/li>\n
  • 1 tsp salt, plus a pinch, divided<\/li>\n
  • 1 cup unsalted butter, cut into cubes ((2 sticks))<\/li>\n
  • 3 oz cream cheese (at room temperature)<\/li>\n
  • 1\/2 cup Farmer's Market Foods Organic Pumpkin Puree<\/li>\n
  • 1 ea large egg<\/li>\n
  • 1 ea egg yolk<\/li>\n
  • 3 tbsp brown sugar<\/li>\n
  • 1\/2 tsp pumpkin pie spice <\/li>\n
  • 1 tsp ground cinnamon<\/li>\n
  • 1 tsp pure vanilla extract<\/li>\n
  • 24 ea edible candy eyes <\/li>\n<\/ul><\/div>\n
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    1. \n

      Pulse together the flour, 2 teaspoons sugar, and 1 teaspoon of salt in a food processor.<\/p>\n<\/li>\n

    2. \n

      Add cold butter and pulse until it becomes a coarse meal with many pea-sized pieces remaining. <\/p>\n<\/li>\n

    3. \n

      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.\u00a0<\/p>\n<\/li>\n

    4. \n

      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.\u00a0<\/p>\n<\/li>\n

    5. \n

      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.<\/p>\n<\/li>\n

    6. \n

      Preheat the oven to 400\u00b0F. Line 2 baking sheets with parchment paper or silicone baking mats. <\/p>\n<\/li>\n

    7. \n

      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.<\/p>\n<\/li>\n

    8. \n

      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.<\/p>\n<\/li>\n

    9. \n

      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.<\/p>\n<\/li>\n

    10. \n

      Bake until golden brown, 20 to 25 minutes. Let cool, and then place candy eyes on mummies to serve. Enjoy!<\/p>\n<\/li>\n<\/ol><\/div>\n

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