Mix all filling ingredients together in a bowl. Set aside.
1 cup pumpkin puree, ¼ cup brown sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, 1 teaspoon salt, 1 pinch ground nutmeg, 1 pinch ground cloves
Assembling Pies
Mix egg wash using one egg and one tablespoon water.
1 egg, 1 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.
2 sheets puff pastry
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.
30 Mini candy eyes
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.
Notes
A "pinch" is approximately 1/16 of a teaspoon. A few tips when making these mummies:
Do not place too much filling or it will be oozing out all over.
Cut strips after you place filling.
Cut small strips and fold over in a random order
Use egg wash to help secure puff pastry strips. The strips are fine when touching the filling, but when they are layered on top of another strip only, use a bit of egg wash between the strips.
Place mummies on a baking sheet lined with parchment paper to help avoid sticking.
Use an egg wash over entire surface before baking.
Do not get egg wash on the candy eyes.
If you wanted your mummies to be a bit sweeter, sprinkle with sugar prior to baking.