RECIPE: A Halloween Treat You Can Pretend You're Making For Your Kids

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I’ll be honest. “The holidays” leave me lukewarm at best. For all the reasons you might imagine, there’s the bristling disdain I feel for the whole concept of Thanksgiving. Christmas is okay, but I don’t celebrate it, especially now that my kids are grown, and I don’t have to. Then there’s the part where I’m probably just a horrible Grinch and an all-around bad person. So, we’re looking at a lot of reasons you probably shouldn’t come over to my house expecting to find holiday cheer. But if there’s one fall/winter occasion I’m a fan of, it’s Halloween.

I love Halloween. As a spectator, of course, not a participant. I have no desire to put on a costume, but I adore other people’s costumes, especially seeing kids dressed as their favorite characters. Few things warm the cockles of my non-beating heart than opening the door and finding a whole pack of little sugar-monsters in adorable outfits. It’s one of my favorite American traditions, and I hope it never dies out.

With that in mind, let me share with you a recipe for Mummy Pies that I used to make for my own crumb snatchers. Even adults are so charmed by them, Mummy Pies are the first to go at any party. They’re worth the effort, especially if you enjoy baking, and who among us is impervious to this much cute?

Ingredients:

2 1/2 c. all-purpose flour (level it out) plus a little bit extra for your work surface

5 tbsp. granulated sugar, plus more for sprinkling

2 tsp. kosher salt

1 c. (2 sticks) cold unsalted butter, cut into pieces

3 oz. cream cheese at room temperature

1/2 c. canned pumpkin

1/2 c. ice water

1 large egg with the yolk and the whites in separate bowls

1/2 tsp. pumpkin pie spice

1 tsp. ground cinnamon

1 tsp. pure vanilla extract

24 edible candy eyes

Instructions:

1. Pulse flour, 2 teaspoons sugar, and 1 teaspoon salt in a food processor/electric mixer, 4 to 5 times.

2. Add butter and pulse until mixture resembles chunky oatmeal with several pea-size pieces remaining, 12 to 15 times.

3. Add 5 tablespoons ice-cold water, 1 tablespoon at a time, pulsing until dough just begins to come together (add up to an additional tablespoon of water, if needed).

4. Divide dough into two piles. Knead separately and wrap each with plastic wrap. Use plastic to flatten and manipulate dough into loose rectangles. Refrigerate until firm for 2-3 hours.

5. In your food processor/electric mixer, beat cream cheese until smooth, usually about one minute.

6. Add pumpkin, egg yolk, pie spice, cinnamon, vanilla, pinch of salt, and remaining 3 tablespoons sugar and mix on medium speed until smooth, which is usually about two to three minutes.

7. Line two baking sheets with parchment paper.

8. Working with one piece of dough at a time on a lightly floured work surface, roll dough to 1/4-inch thickness.

9. Cut into six 3” X 4” rectangles and transfer to papered baking sheets. Repeat with remaining dough.

10. Top rectangles with a rounded tablespoonful of pumpkin mixture, spreading lightly and leaving a 1/2-inch border around edges.

11. Knead dough leftovers and scraps together and reroll.

12. Cut into thin strips (“mummy bandages”) about 1/4 inch wide and five inches long.

13. Decorate pies with several overlapping strips to create a mummy. Be sure to seal the edges with your fingertips and trim excess.

14. Whisk together egg whites and 1 tablespoon water in a bowl. Brush strips lightly with egg wash and sprinkle with cinnamon sugar. Chill 20 minutes in the refrigerator.

15. Preheat oven to 400°F. Bake until golden brown, 20 to 25 minutes. Gently place candy eyes on mummies. Cool 30 minutes.

Scaring is caring, people, so let’s get busy. I’m looking forward to hearing about your Halloween treats. Be sure to report back.

Buon appetito!