Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake for 15-20 minutes at the same temperature on the lower-middle rack. Let cool completely, then stick on the eyes. Enjoy!