Mummy Pumpkin Hand Pies

1. Pulse flour, 2 teaspoons sugar, and 1 teaspoon salt in a food processor, 4 to 5 times. Add butter and pulse until it resembles a coarse meal with several pea-size pieces remaining, 12 to 15 times. 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). Divide dough into 2 piles; knead together and wrap each with plastic wrap. Use plastic to flatten and press dough into loose rectangles. Refrigerate until firm, 2 hours. 

2. Beat cream cheese until smooth, about 1 minute. Add pumpkin, egg yolk, pie spice, vanilla, pinch of salt, and remaining 3 tablespoons sugar with an electric mixer on medium speed until smooth, 2 to 3 minutes.

3. Line 2 baking sheets with parchment paper. Working with one piece of dough at a time on a lightly floured work surface, roll dough to 1/4-inch thickness. Cut into 6 three-by-four-inch rectangles. Transfer to prepared baking sheets. Repeat with remaining dough. Top rectangles with a rounded tablespoonful of pumpkin mixture, spreading lightly and leaving a 1/2-inch border around edges.

4. Knead dough scraps together and reroll. Cut into thin strips about 1/4 inch wide and 5 inches long. Top hand pies with several overlapping strips to create a mummy. Seal edges with your fingertips and trim excess.

5. Whisk together egg and 1 tablespoon water in a bowl. Brush strips lightly with egg wash and sprinkle with sugar. Chill 20 minutes.

6. Preheat oven to 400°F. Bake until golden brown, 20 to 25 minutes. Cool 20 minutes. Place candy eyes on mummies.