This mummy pie is a wonderfully spooky and tasty treat that is perfect for getting in the Halloween spirit! It is just as easy to make as any fruit-filled pie, but it has a fun and festive twist! In fact, it is the perfect addition to your Halloween party dessert table.
Ghastly Halloween Mummy Pie
This mummy pie is just as simple to make as any of your favorite fruit-based pies, but it is extra fun! You can serve it at any Halloween parties, festivities, or just for a spooky treat for the kids!
This super creepy dessert will be the main event on any dessert table, no one will believe how easy it was to make! Trust me, both kids and adults won't be able to get enough!
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🥘 Mummy Pie Ingredients
I recommend trying out my butter pie crust! It is extremely easy and delicious, however, store-bought crust works too!
- Raspberries - 6 cups of raspberries. This should include 2 cups of whole raspberries as well as 4 cups that are either whole, mashed, or thawed from frozen.
- Sugar - 1 cup of granulated white sugar.
- Cornstarch - 6 tablespoons of cornstarch to thicken up the filling.
- Lemon - 1 large lemon that has been both zested and juiced. This is the equivalence of around 2-3 tablespoons of lemon juice.
- Salt - A pinch of salt.
- Butter - 2 tablespoons of butter.
- Butter Pie Crust - Try my recipe for an easy butter pie crust, or you can use a store-bought crust.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Mummy Pie
This mummy pie is an easy Halloween treat, especially if you use store-bought crust! Simply grab your saucepan, a rolling pin, and your pie pan to get started!
This will make 1 mummy pie! If you are having a large party, you can always make more than 1 pie, or pair it with some other Halloween treats!
Prepare The Filling
- Preheat. To get started, preheat your oven to 400°F (205°C) and then zest 1 lemon.
- Combine filling ingredients. Meanwhile, in a large saucepan, combine 4 cups of raspberries (making sure to set aside 2 cups of whole raspberries), 1 cup of sugar, 6 tablespoons of cornstarch, 1 pinch of salt, and the lemon zest.
- Heat the filling. Heat the saucepan over medium-high heat, stirring occasionally, until it begins to bubble.
- Remove from heat. Once it starts bubbling, remove the saucepan from the heat and add 2 tablespoons of butter and the remaining 2 cups of whole raspberries.
- Fold in the berries. Gently fold the raspberries and butter into the filling until the butter has completely melted and everything is evenly distributed. Set it aside to cool.
Assemble The Pie
- Prepare pie crust. Roll out your pie crust and place half of it into your pie pan. Set aside the other half for the top of the crust. Fill the bottom crust with your raspberry filling.
- Slice the crust. Take the second pie crust and cut it into 1-inch strips.
- Assemble the pie. Arrange the strips over the raspberry filling to look like the wrap on a mummy, leaving a space for both the eyes and the mouth. Press the edges to seal them (*see note).
- Bake. Place your pie on a baking sheet for easy clean up and then place it on the center rack and bake at 400°F (205°C) for 45-55 minutes.
- Cool. The mummy pie is done baking when the crust is golden and the berry filling is nice and bubbly. Remove it from the oven then allow it to cool at room temperature for 2 hours before slicing and serving.
This spine-chilling pie is perfect all by itself, but is extra tasty with some homemade whipped cream! Serve it at a party along with some mummy dogs for a fun and eerie time! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- For the extra-spooky mummy look, I recommend using a red-colored filling (I prefer raspberry), but you could also make this pie with cherry or even blackberry filling!
- If your pie crust has browned but is not done baking, you can cover the crust with foil.
- You can use a lattice cutter for a super easy way of cutting your crust into strips.
- For an extra special finishing touch, you can brush the crust with an egg wash and sprinkle it with sugar!
🥡 Storing & Reheating
You can cover and store your mummy pie at room temperature for up to 2 days. If you want to keep it for longer, you'll need to loosely cover it in the fridge for up to 4 days total.
Allow your pie to completely cool and then tightly wrap it before storing it in the freezer for a maximum of 4 months.
Reheating Mummy Pie
From the freezer, thaw at room temperature for 1 hour before baking at 375°F (190°C) until heated through.
❓ Recipe FAQs
Poking holes in the bottom pie crust ensure that there will be no trapped air, and therefore no cracks.
However, when you have a more liquid-based filling (like this raspberry pie filling), poking the holes is not necessary. Actually, the liquid can soak into the holes and make the crust soggy.
It isn't necessary, but some people prefer it. Blind baking your bottom crust will ensure that you have a crisp and golden crust.
Actually, fruit pies can be stored at room temperature for a max of 2 days. If you want to store your pie for even longer, the refrigerator would be a good option.
🥧 Easy Pie Recipes
- Granny Smith Apple Pie - This recipe is a well-loved classic that is perfect for any time of the year!
- Pumpkin Pie - Pumpkin pie is a fall-time favorite that is packed with warming spices!
- Blackberry and Apple Pie - For an extra flavorful fruit pie, try combining different fruits like apples and blackberries!
- Blueberry Pie - This yummy pie uses my homemade blueberry pie filling and made-from-scratch butter pie crust!
- Cherry Pie Bars - Take everything you love about a delicious cherry pie and transform it into some handy bars that are perfect for serving!
- Blackberry Cream Pie - This no-bake pie features a delicious graham cracker crust and fresh blackberries!
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📖 Recipe Card
Mummy Pie
Ingredients
- 6 cups raspberries (4 cups whole, mashed, or thawed from frozen +2 cups whole)
- 1 cup sugar
- 6 tablespoon cornstarch
- 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice)
- 1 pinch salt
- 2 tablespoon butter
- 1 9" butter pie crust (see recipe, or use store-bought crust)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To get started, preheat your oven to 400°F (205°C) and then zest 1 lemon.
- Meanwhile, in a large saucepan, combine 4 cups of raspberries (making sure to set aside 2 cups of whole raspberries), sugar, cornstarch, salt, and lemon zest.
- Heat the saucepan over medium-high heat, stirring occasionally, until it begins to bubble.
- Once it starts bubbling, remove the saucepan from the heat and add in the butter and the remaining 2 cups of whole raspberries.
- Gently fold the raspberries and butter into the filling until the butter has completely melted and everything is evenly distributed. Set it aside to cool.
- Roll out your pie crust and place half of it into your pie pan. Set aside the other half for the top of the crust. Fill the bottom crust with your raspberry filling.
- Take the second pie crust and cut it into 1-inch strips.
- Arrange the strips over the raspberry filling to look like the wrap on a mummy, leaving a space for both the eyes and the mouth. Press the edges to seal them (*see note).
- Place your pie on a baking sheet for easy cleanup and then place it on the center rack and bake at 400°F (205°C) for 45-55 minutes.
- The mummy pie is done baking when the crust is golden and the berry filling is nice and bubbly. Remove it from the oven then allow it to for 2 hours before slicing and serving.
Notes
- For the extra-spooky mummy look, I recommend using a red-colored filling (I prefer raspberry), but you could also make this pie with cherry or even blackberry filling!
- If your pie crust has browned but is not done baking, you can cover the crust with foil.
- You can use a lattice cutter for a super easy way of cutting your crust into strips.
- For an extra special finishing touch, you can brush the crust with an egg wash and sprinkle it with sugar!
- To store: You can cover and store your mummy pie at room temperature for up to 2 days. If you want to keep it for longer, you'll need to loosely cover it in the fridge for up to 4 days total.
- To freeze: Allow your pie to completely cool and then tightly wrap it before storing it in the freezer for a maximum of 4 months.
- To reheat: From the freezer, thaw at room temperature for 1 hour before baking at 375°F (190°C) until heated through.
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