# Components:
→ Pie Dough
01 - 2 sheets refrigerated pie crust (approximately 16 ounces total), thawed if frozen
→ Pumpkin Filling
02 - 3/4 cup canned pumpkin purée
03 - 3 tablespoons packed brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/8 teaspoon ground cloves
07 - 1/8 teaspoon ground ginger
08 - 1/4 teaspoon salt
09 - 1 large egg yolk
→ Assembly
10 - 1 large egg, beaten for egg wash
11 - 16 candy eyeballs, optional decoration
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Combine pumpkin purée, brown sugar, cinnamon, nutmeg, cloves, ginger, salt, and egg yolk in a mixing bowl. Stir until thoroughly blended and smooth.
03 - On a lightly floured surface, roll out both sheets of pie crust. Using a knife or pizza cutter, slice into 16 rectangles about 2 x 4 inches each. Reserve 8 rectangles for pie bases and 8 for mummy bandages.
04 - Arrange 8 rectangles on prepared baking sheet. Spoon around 1 tablespoon of pumpkin filling in the center of each, leaving a border along edges.
05 - Cut the remaining 8 rectangles into thin strips. These will be layered across the filled pies to resemble mummy wraps.
06 - Brush edges of each filled rectangle lightly with egg wash. Arrange strips over filling in crisscross fashion, trimming and pressing edges to seal. Lightly brush tops with additional egg.
07 - Bake in preheated oven for 18 to 22 minutes, until pies are golden brown and crisp.
08 - Let cool for 5 minutes. While still warm, press two candy eyeballs onto each pie. Serve warm or at room temperature.
