I LOVE themed baking so I made some Halloween Pumpkin Pie Mummies. I think they’re spooky in an adorable way. So, how are we making our cute pumpkin mummies? They’re a lot like pop tarts or mini hand pies in concept. I made them with a delicious crumbly shortcrust pastry and a spiced thick pumpkin pie filling. I also bought candy eyes so that everything is tasty and edible. They make a great Halloween treat and would be a hit at themed parties!
You will need a rectangular mould to make these since the pumpkin filling is on the liquid side. I used this one right here, but any rectangular/circle/square shape will do! You can also use a pastry cutter wheel to get the ‘bandages’ perfectly even, but I just did it by hand.
How to: Homemade Pumpkin Puree
I made the pumpkin puree from scratch as we don’t really have canned pumpkin in stores here. I can’t tell you if it makes a difference to do it from scratch since that’s all I’ve ever known. What I can say is that from experience, anything homemade is ALWAYS better. So, to make homemade pumpkin puree, just roast the diced pumpkin for 25 minutes at 200°c. Then blend until it turns into a puree.
For more Halloween recipes, check these out:
Bats & Ghosts Chocolate Sugar Cookies
As always, let me know if you make them, I’d love to see!
Happy Halloween,
Kim x
Halloween Pumpkin Pie Mummies
Halloween Pumpkin Pie Mummies that are spooky yet adorable. Delicious crumbly shortcrust pie pastry filled with a spiced thick pumpkin pie filling.
Ingredients
Shortcrust Pie Pastry
- 2 cups plain flour (250g)
- 1/2 cup cold butter, grated (125g / 1 stick)
- 1 large egg
- 20 ml cold water, if needed
Pumpkin Pie Filling
- 1 1/4 cup pumpkin puree
- 1/4 can condensed milk (100g)
- 1/4 cup light brown sugar
- 1 tsp vanilla
- Pinch of salt, black pepper, cinnamon, ginger, nutmeg, cloves and allspice
- 1 tsp maple syrup
- 1 egg
- 1 tbsp cornflour
Other
- 1 egg white, to brush pastry base
- 1 egg yolk, to brush pastry surface
- Some granulated sugar
- Candy eyes
Instructions
- Use a pastry blender tool to combine the cold butter and the flour until clumps form. Add the egg and keep mixing until combined. Cover pastry in plastic wrap and chill for at least 30 minutes. Preheat the oven to 200°c.
- Roll out the pastry to an even thickness and cut into 9 rectangles using a bench scraper. Spray the mould with a non-stick baking spray and press the rectangles into each section. Brush the base with the egg white. Make holes with a fork, cover each rectangle with parchment paper and fill with pie weights.
- Blind bake for around 7 minutes. Let cool completely or they will break. Flip it over gently to release the pie crusts or release by hand. Transfer to a baking sheet lined with parchment paper.
- Mix all the pumpkin filling ingredients together, except for the egg and cornflour. Taste it and add more spices if needed. Then, add the egg and cornflour and mix thoroughly. Fill the pies with the pumpkin mixture.
- Roll out the remaining pastry and cut into strips for the bandage. Brush more egg white on the pie crust edges and use it as a glue for the strips. Trim the overhang. Brush the strips with egg yolk and sprinkle with granulated sugar.
- Bake for 15-20 minutes at the same temperature on the lower-middle rack. Let cool completely, then stick on the eyes. Enjoy!
Notes
Note: The pastry was cut into rectangles of 7.5cm by 9cm each. The strips were roughly 5.5cm wide.
Pumpkin Puree: To make homemade puree, roast the diced pumpkin for 25 minutes at 200°c. Then blend until it's completely smooth.
Storage: Store in a cool dry place for up to 5 days.
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