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Halloween Mummy Hand Pies

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These Halloween Mummy Hand Pies are flaky, fruity, and full of gooey raspberry and marshmallow—wrapped up in sweet, spooky pastry bandages. Intro These Mummy Hand Pies were born out of a happy accident. I had leftover pie crust, a jar

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These Halloween Mummy Hand Pies are flaky, fruity, and full of gooey raspberry and marshmallow—wrapped up in sweet, spooky pastry bandages.

Intro

These Mummy Hand Pies were born out of a happy accident. I had leftover pie crust, a jar of raspberry jam that needed using, and about half a bag of mini marshmallows that my kids had forgotten about. I started cutting strips, layering jam, adding fluff, and before I knew it, I had these cute little pastry mummies staring up at me from the counter. We dusted them with powdered sugar and devoured them warm with cocoa—and that’s how our newest Halloween tradition was born. They’re flaky, sweet, and just gory-looking enough to get a giggle. They remind me of those rustic toaster pastries, but with a spooky twist. Want to brush up your pie crust handling? This pie crust tutorial from King Arthur is a classic.

🟩 Why This Is So Good

Only 5 ingredients – Store-bought crust keeps it simple
Quick bake, big reward – 15 minutes in the oven and you’re done
Jam + marshmallow = gooey “guts” – It’s Halloween, after all
Customizable shapes and fillings – Switch it up with Nutella, peanut butter, or lemon curd
Fun for kids – Let them “wrap” the mummies with dough strips

When I made these for the first time, my youngest bit into one and said, “It’s like a jelly donut… but scarier.” That’s now the official tagline in our house.

Halloween Mummy Hand Pies

🟩 Getting Your Ingredients Right

Pie crust shortcuts work – Use premade crust for convenience or make your own if you’re feeling ambitious
Raspberry jam = best blood effect – But strawberry or cherry work great too
Mini marshmallows melt into gooey layers – You can sub with marshmallow fluff if that’s what you have
Egg wash = golden mummies – A quick brush makes all the difference
Powdered sugar optional – But adds a spooky finishing dust

Want a crust that’s easy to handle? Pillsbury’s ready-to-roll pie crusts are reliable and bake up flaky every time.

🟩 Making It Step by Step

Prep your workspace

Preheat oven to 375°F. Line a baking sheet with parchment paper. Unroll or roll out your pie crusts and lightly flour the surface.

Cut and fill

Cut the crust into rectangles (about 3×4 inches each) to make the mummy bodies. You’ll need one solid piece for the base and one to slice into strips for the wrapping.

Spoon about 1 tablespoon of raspberry jam into the center of each base, and top with 4–5 mini marshmallows.

Wrap the mummies

Use a knife or pizza cutter to slice the top pieces of dough into thin strips. Drape the strips across the filled base in a crisscross mummy pattern, leaving small gaps for the “face.” Press edges gently to seal.

Bake

Brush each pie lightly with beaten egg. Bake for 14–17 minutes, or until golden brown and puffed. Cool slightly before handling.

Decorate (optional)

Dust with powdered sugar, and if you want, add candy eyes using a dot of icing or melted chocolate. Or just leave them rustic—they look great either way.

Halloween Mummy Hand Pies

🟩 Making Sure It Turns Out

Don’t overfill—the marshmallow expands a bit while baking
Use cold dough—it’s easier to cut cleanly and layer
Seal the edges to avoid jam leaks
Watch closely at the 15-minute mark—they go from golden to dark fast

The first time I made these, I overfilled one with too much jam and ended up with a raspberry massacre. Lesson learned: less is more when it comes to mummy guts.

🟩 Perfect Serving Ideas

Serve them warm on a tray with spiderweb napkins, a big mug of cider, or as part of a Halloween brunch board. They’re just the right size for little hands—or for sneaking one after bedtime with a cup of tea.

🟩 Making It Different

Try filling them with chocolate-hazelnut spread, cream cheese and jam, or even spiced apple butter. Use puff pastry for an extra flaky upgrade, or swap in Halloween cookie cutter shapes and adjust the wrapping as needed. You can also brush the dough with cinnamon sugar before baking for a mummy-churro vibe.

🟩 Storage and Leftovers

Store cooled mummy pies in an airtight container at room temp for up to 2 days, or refrigerate for up to 4. Reheat in a 300°F oven for 5–6 minutes to bring back the flake and goo.

🟩 Tips That Actually Help

Use a ruler or bench scraper to cut even strips
Don’t skip the egg wash—it helps the crust crisp and color
Let cool slightly before moving so filling doesn’t ooze out
A pizza cutter makes slicing dough super fast

I tried skipping the parchment paper once and ended up chiseling jam off my sheet pan. Never again. Parchment is a mummy pie’s best friend.

Closing Paragraph

Halloween Mummy Hand Pies are flaky, fruity, and a little bit freaky in the best way. They’re quick to make, totally customizable, and a guaranteed hit with kids and grown-ups alike. Whether you serve them as an after-school surprise or part of your Halloween party spread, these spooky hand pies always disappear fast—just like mummies should.

🟩 Frequently Asked Questions

→ Can I make them ahead?
Yes! Bake and store them covered, then warm in the oven just before serving.

→ Can I use puff pastry instead of pie crust?
Absolutely—just keep an eye on the bake time. Puff pastry browns quickly.

→ Can I freeze them?
Yes. Freeze unbaked pies on a tray, then transfer to a bag. Bake from frozen, adding 3–5 minutes.

→ What other fillings work?
Strawberry jam, Nutella, apple butter, or cream cheese with a fruit swirl all work great.

→ Do I need to use marshmallows?
They’re optional! But they add a gooey, sticky layer that’s really fun (and delicious).

→ How do I keep them from leaking?
Press edges firmly, don’t overfill, and bake on parchment just in case.