pumpkin mummy hand pies

by Holly Darnell

@goldenrootsnashville

Egglife

@egglifefoods

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Ingredients

[.feature]1[.feature] original egglife® wrap
[.feature]2[.feature] oz cream cheese, softened to room temperature
[.feature]3[.feature] tbsp coconut sugar
[.feature]¾[.feature] cup pumpkin puree
[.feature]1[.feature] egg yolk
[.feature]2[.feature] tsp cinnamon
[.feature]1[.feature] tsp nutmeg
[.feature]½[.feature] tsp allspice
[.feature]½[.feature] tsp ground cloves
[.feature]½[.feature] tsp sea salt
pumpkin cookie cutter, or Halloween shape of choice
googly candy eyes

Egg Wash Ingredients:

1 egg white
1 tsp water

Steps

STEP 1

Preheat the oven to 350. Line a baking sheet with parchment paper.

STEP 2

Place cream cheese and coconut sugar in a medium mixing bowl. Using an electric mixer, beat the cream cheese and coconut sugar together until smooth. To the same bowl, add in pumpkin puree, cinnamon, nutmeg, allspice, cloves and sea salt. You can also substitute 1 tbsp+ 1 tsp pumpkin pie spice in place of the spices.

STEP 3

Using a pumpkin cookie cutter, press into the right or left hand side of the wrap and cut out the pumpkin shape. (You’ll be using the leftover scraps for the mummy wrap) Fill the center of the pumpkin with 1 heaping tbsp of the pumpkin mixture. Cut long strips with the remainder of the wrap, about 2-3 inches in width. With the strips, make two x’s so they cross each other on top of the pumpkin center.

STEP 4

In a small bowl, make the egg wash in a small bowl and brush the strips with the egg wash. Make the cinnamon sugar coating. Sprinkle cinnamon sugar over the strips and place the mummy on the baking sheet.