Recipe Ingredients:

• 1 egg, yolk and white separated
• 1/2 cup canned pure pumpkin purée
• 1/4 cup packed brown sugar
• 1 tbsp milk
• 1 tsp vanilla extract
• 1 tsp cornstarch
• 1 tsp pumpkin pie spice
• Pinch salt
• 1/2 cup M&M’S Limited Edition Pumpkin Pie, chopped
• 1 pkg (14 oz) refrigerator rolled pie pastry crust
• 24 candy eyes

Directions:

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour (+45 minutes standing time)

1. In medium bowl, whisk together egg yolk, pumpkin purée, brown sugar, milk, vanilla, cornstarch, pumpkin pie spice and salt. Stir in M&M’S Pumpkin Pie. Refrigerate filling until ready to use.
2. Arrange pastry crust on lightly floured work surface. Cut out twelve 3.5 x 2.5-inch rectangles. Cut remaining pastry into 1/4-inch strips, each about 4 inches long (these will be the mummy “bandages”). Transfer rectangles and strips to parchment paper–lined baking sheet and freeze for 15 minutes or until chilled.
3. In small bowl, whisk egg white until foamy. Lightly brush edges of pastry rectangles with egg white. Spoon filling evenly into center of each pastry and spread to edges, leaving 1/2-inch border.
4. Arrange strips over filling of each pastry, alternating angles to resemble mummy “bandages.” Cut off any excess pastry strips. Using tines of fork, press to seal edges of pastry with strips. Freeze for 30 minutes or until well chilled.
5. Preheat oven to 375°F.
6. Brush pastry edges and strips with remaining egg wash.
7. Bake for 20 to 25 minutes or until hand pies are golden brown.
8. Carefully arrange a pair of candy eyes between strips of each mummy. Let hand pies cool completely on wire rack before serving.

Tip: Serve mummies with a drizzle of store-bought cream cheese or buttercream frosting if desired.

Nutrition Facts

Per 1 mummy

• Calories 230
• Fat 11g
• Saturated Fat 4.5g
• Cholesterol 15mg
• Sodium 170mg
• Carbohydrate 32g
• Fiber 1g
• Sugars 14g
• Protein 2g