Pumpkin Mummy Hand Pies

Directions

1. Heat your oven to 350°F.
2. In a bowl, stir together the pumpkin puree, brown sugar, cinnamon, nutmeg, pumpkin pie spice, heavy cream, and pecans until everything is evenly mixed.
3. Lay the refrigerated pie crust on a lightly floured surface and unroll it. Use a cookie cutter to cut out shapes for the pie bases. Set the cutouts aside, then cut the remaining dough into thin strips to create the mummy wrappings.
4. Line a baking sheet with parchment paper.
5. Place the dough shapes on the parchment. Spoon about a tablespoon of the pumpkin filling onto the center of each shape, leaving a small border around the edges so the strips can stick.
6. Beat the egg in a small bowl, then brush it over the dough strips and edges to give them a shiny golden finish.
7. Bake for 15 to 20 minutes, until the pies are golden brown.
8. Finish by pressing candy eyes onto the tops of the warm pies.