Mini pumpkin hand pies shaped like mummies!
Mix all filling ingredients together in a bowl. Set aside.
Mix egg wash using one egg and one tablespoon water.
Place one sheet of puff pastry on cutting board. Cut into 9 rectangular pieces approximately 3" x 5". Cover cut pieces with a clean towel and set aside.
Work with one small rectangle at a time. Place 1 Tablespoon of pie filling in center of rectangle. Spread filling length wise on rectangle.
Cut several small slits in puff pastry on either side of filling.
Starting at the bottom, fold slits towards middle of filling. Use egg wash to help seal two pieces of puff pastry together.
Add two candy eyes on top of pumpkin filling. Finish wrapping mummy, leaving eyes exposed.
Place on baking sheet lined with parchment paper.
Apply egg wash to all exposed puff pastry. Avoid getting egg wash on the eyes (they become cloudy)
Repeat with second sheet of puff pastry.
Bake in a preheated 400 degree oven for 12-15 minutes until golden brown. Cool on a baking rack. Serve warm or at room temperature.
A "pinch" is approximately 1/16 of a teaspoon.