Halloween Pumpkin Mummy Tartlets
Looking for a fun Halloween dessert that’s just as delicious as it is spooky? These adorable pumpkin mummy tartlets from Chef Giorgos Tsoulis are made with buttery, golden pastry and a creamy pumpkin filling flavored with cinnamon, nutmeg, and cloves. Strips of pastry are arranged across the top like mummy bandages, with little fondant eyes peeking through. They’re almost too cute to eat!
These sweet little pastries are perfect for Halloween parties, festive dessert platters, or a fun baking project with the kids. The pumpkin filling has just the right touch of warm fall spices, while the thick, buttery pastry gives each tartlet a satisfying bite. They take a little time to assemble, but the decorating is half the fun, and the finished mummies are sure to be a hit with both kids and adults.
Enjoy!
Halloween Pumpkin Mummy Pastries
Ingredients
For the pastry:
- 640 g all-purpose flour sifted
- 400 g cold butter diced
- 150 g powdered sugar
- 4 g baking powder
- 2 medium eggs
- 2 pinches salt
- extra flour for rolling
For the filling:
- 120 g pumpkin purée cooled and well drained
- 70 g brown sugar
- 3 tbsp sweetened condensed milk
- 1 medium egg
- 1 pinch ground cloves
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
For brushing:
- 1 egg yolk beaten with a little water
For sprinkling:
- granulated sugar
- ground cinnamon , for sprinkling
For the eyes:
- white and black rolled fondant
Instructions
- Prepare the pastry: In a large bowl, combine the flour, salt, powdered sugar, and baking powder. Add the cold, cubed butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
- Add the eggs and gently knead until a dough forms. Divide the dough into two portions, setting aside one-third for the mummy bandages. Shape both portions into discs, wrap them in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 340°F (170°C) using the convection setting. Line a large baking sheet with parchment paper.
- Prepare the filling: In a medium bowl, whisk together the pumpkin purée, brown sugar, sweetened condensed milk, egg, cloves, cinnamon, and nutmeg until well combined. Set aside.
- Once the dough has chilled, place the larger portion between two lightly floured sheets of parchment paper. Roll it out to approximately ⅝ inch (1.5 cm) thick, adding a little more flour if the dough becomes sticky.
- Cut the dough into rectangles measuring approximately 2¾ × 2 inches (7 × 5 cm). Arrange them on the prepared baking sheet.
- Spread the pumpkin filling evenly over the pastry rectangles. Gather any leftover pastry scraps and combine them with the reserved dough. Roll out the dough and cut it into narrow strips for the mummy bandages.
- Cut the remaining dough into narrow strips and arrange them across the tartlets to resemble mummy bandages, leaving a small opening for the eyes.
- Brush the pastry with the beaten egg yolk and sprinkle with a little granulated sugar and cinnamon.
- Bake for approximately 40 minutes, or until the pastry is golden brown and cooked through and the pumpkin filling is set. Remove from the oven and let cool completely before decorating.
- Once cooled, decorate with small eyes made from white and black fondant to complete the mummy faces.
Notes
Related: Halloween Ghost Biscotti
Related: Halloween Whoopie Pies
Related: Halloween Meringue Ghosts
Related: Spooky Halloween Donut Eyes
Related: 26 Easy No-Bake Halloween Recipes
