Cute Pumpkin Pie Mummies Recipe (A Fun & Easy Halloween Treat!)
Are you looking for the perfect Halloween treat that goes beyond the usual bowl of candy? 🎃
You want something festive and delicious, but the thought of complicated recipes is just plain scary. You love the cozy flavor of pumpkin pie, but a whole pie isn’t great for parties and feels like a lot of work. 👻
Well, get ready to wrap things up! These Cute Pumpkin Pie Mummies are the perfect solution. They have all the spiced pumpkin flavor you crave in a simple, hand-held treat that’s incredibly fun to make and even more fun to eat. 🎉
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Servings: 8 Mummies
- Nutrition (per serving):
- Calories: 295kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Sodium: 280mg
Why You’ll Love This Spooky-Cute Recipe 🍽️
I absolutely adore making these every October, and I know you will too. They disappear from the dessert table in minutes!
- A Festive Twist on a Classic: You get all the beloved flavor of pumpkin pie in a fun, single-serving format that’s perfect for the fall season.
- Incredibly Easy to Make: We use refrigerated pie crust and canned pumpkin puree to make this a simple and approachable recipe for bakers of all skill levels.
- The Perfect Party Treat: These individual mummies are so easy to serve. They don’t require plates or forks and are guaranteed to be the star of any Halloween party.
- A Fun Kitchen Activity: Decorating the mummies is a fantastic and creative activity to do with your kids. Their little hands are perfect for draping the “bandages.”
Ingredient & Equipment Notes 🍽️
This recipe is all about simple ingredients and having the right tools to bring our little mummies to life. Here’s a closer look at what you’ll need for guaranteed success.
A Closer Look at Our Ingredients 👨🍳
Refrigerated Pie Crust: Using a quality, store-bought refrigerated pie crust is our secret weapon. It saves a massive amount of time and provides a consistent, flaky base and “bandages” for our mummies.
Chef’s Tip: Let the pie crust sit at room temperature for about 10-15 minutes before unrolling it. This makes it more flexible and helps prevent it from cracking.
100% Pure Pumpkin Puree: This is so important! It’s very important to use pure pumpkin puree and NOT pumpkin pie filling. According to food experts, pie filling is already sweetened and spiced, which will change the taste and texture of our recipe.
The Tools for the Job 👨🍳
Pizza Cutter or Pastry Wheel: This is the absolute best tool for cutting clean, straight, and even strips of dough for the mummy “bandages.” The rolling action prevents the dough from dragging or tearing.
Chef’s Tip: If you don’t have a pizza cutter, a long, sharp knife and a ruler will work just fine. Just press straight down firmly instead of dragging the knife to get clean cuts.
Ingredients & Equipment Summary Table 👨🍳
| Item | Key Consideration |
|---|---|
| Refrigerated Pie Crust | Must be high-quality and thawed slightly to prevent cracking. |
| Pumpkin Puree | Ensure it is 100% pure pumpkin, NOT pre-sweetened pie filling. |
| Pizza Cutter | Essential for creating clean, even “mummy bandage” strips. |
| Candy Eyeballs | The key to the “cute” factor! Add them after baking. |
Pro-Tips for Success (How to Create the Perfect Mummies) 🍽️
Over the years, I’ve learned a few tricks to get these mummies looking just right. Here, I’ll share tips for the most common challenge: getting the perfect mummy look.
How to Perfectly Cut and Drape the Mummy “Bandages” 👨🍳
The key to the look is all in the crust strips. After you cut your pie crust into a rectangle for the base, use the remaining dough for the bandages. Use your pizza cutter to slice the dough into thin strips of varying widths, somewhere between ¼-inch to ⅓-inch. Don’t aim for perfection! Slightly uneven strips make the mummies look more authentic and spooky. When you drape them over the filling, lay them at different angles, overlapping them. Be sure to leave a small gap near the top where the eyes will go later.
The Secret to a Crispy, Not Soggy, Crust 👨🍳
To ensure the bottom crust stays firm and doesn’t get soggy from the delicious pumpkin filling, I always pre-bake the bottom crust rectangles. This technique, often called “blind baking,” is key to a crisp result. Just pop them in the oven for 5-7 minutes before adding the filling and mummy strips. This little step gives the base a head start and helps keep the crust from getting soggy.
Perfect Placement of the Candy Eyes 👨🍳
Do NOT add the candy eyes before baking! I learned this the hard way. In the oven’s heat, they can melt, bleed color, or lose their shape. You want to bake the mummies completely and let them cool for at least 10 minutes. Then, gently place the candy eyes in the gap you left in the bandages.
Chef’s Tip: If the eyes aren’t sticking well, use a tiny dab of leftover pumpkin filling, corn syrup, or even frosting as “glue” to hold them in place.
Serving Suggestions & Pairings 🍽️
While these mummies are absolutely fantastic on their own, here are a few ways I love to serve them to make them extra special:
- Serve them with a dollop of “ghoulish” green-tinted whipped cream.
- Drizzle with a little bit of caramel or chocolate sauce just before serving.
- Pair with a mug of hot apple cider, a pumpkin spice latte, or a simple glass of cold milk for the kids.
Recipe FAQs 🍽️
Can I use homemade pie crust?
Absolutely! If you have a favorite pie crust recipe you love, feel free to use it. You will need the equivalent of one double-crust pie (one crust for the bottom, one for the bandages).
Can I make these ahead of time?
Yes, they are great for party prep! You can assemble the mummies (without the eyes) up to 4 hours ahead of time; just keep them covered in the refrigerator and bake when ready. Alternatively, you can bake them completely a day in advance and store them in an airtight container at room temperature or in the fridge.
How do I store leftovers?
Store any leftover pumpkin pie mummies in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold straight from the fridge or reheated for a few minutes in a toaster oven to crisp them up again.
Why did my filling leak out during baking?
This can happen if the mummies are overfilled. It’s a common issue, so don’t worry! Be sure to leave a small ¼-inch border around the edge of the bottom crust when you spread the filling. A little bit of leakage is totally okay and, I think, adds to the rustic, spooky charm!
Cute Pumpkin Pie Mummies
A fun, easy, and festive Halloween treat that combines the classic flavor of pumpkin pie with an adorable mummy design. Perfect for parties!
Ingredients
- 1 box (14.1 oz) refrigerated pie crusts (contains 2 crusts)
- 1 cup (from a 15 oz can) 100% pure pumpkin puree
- 1/2 cup granulated sugar
- 1 large egg, lightly beaten
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 16 candy eyeballs
- For Egg Wash (Optional): 1 large egg + 1 tbsp water
Instructions
- Prep Oven and Crust: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Unroll the two pie crusts. Cut one crust into 8 equal rectangles (about 3×4 inches) and place them on the prepared baking sheet. This will be your base.
- Pre-Bake the Base: Prick the rectangles with a fork. Bake for 5-7 minutes, or until they are just starting to turn a light golden color. This step is key to preventing a soggy bottom!
- Make the Filling: While the bases bake, whisk together the 1 cup pumpkin puree, sugar, 1 lightly beaten egg, pumpkin pie spice, and salt in a medium bowl until smooth and combined.
- Assemble Mummies: Remove the bases from the oven. Spread about 2 tablespoons of the pumpkin filling onto each rectangle, leaving a ¼-inch border around the edges.
- Create Bandages: Take the second pie crust and, using a pizza cutter or sharp knife, cut it into thin strips of varying widths (about ¼ to ⅓-inch wide).
- Drape the Bandages: Lay the dough strips over the pumpkin filling in a crisscross pattern to look like mummy bandages. Gently press the ends of the strips into the bottom crust to seal. Leave a small open space near the top of each mummy for the eyes. Trim any excess dough.
- Egg Wash & Bake: (Optional but recommended) In a small bowl, whisk together the remaining egg and 1 tbsp of water. Lightly brush the egg wash over the mummy “bandages.” This will give them a beautiful golden-brown shine. Bake for 18-22 minutes, or until the crust is golden brown and the filling is set.
- Cool & Decorate: Let the mummies cool on the baking sheet for at least 10 minutes. Once slightly cooled, place two candy eyeballs in the space you left for them. Use a dab of leftover filling as “glue” if needed. Serve warm or at room temperature.
Notes
- Pumpkin Puree: Be sure to use 100% Pure Pumpkin Puree, not pre-sweetened pumpkin pie filling.
- Golden Finish: For a shiny, golden-brown crust, brushing the mummy “bandages” with the egg wash before baking is highly recommended.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Sources & References 📚
- The Kitchn – “What’s the Difference Between Canned Pumpkin and Pumpkin Pie Filling?”
- King Arthur Baking – “How to prevent soggy bottom crust”
- Sally’s Baking Addiction – “Gooey Monster Cookies”
- FoodSafety.gov – “Food Storage Charts”
We hope you have a blast making (and eating!) these Cute Pumpkin Pie Mummies. They are such a fun way to celebrate the season and share a delicious treat with friends and family. If you make this recipe, please leave a comment and a rating below to let us know how they turned out for you. Happy Halloween!
