Directions:
Preheat oven to 425 degrees. Line cookie sheet with parchment paper.
Unroll the crust.
Using either the cookie cutter or index card, trace the lines with a Wilton Food Writer.
Cut the dough to match the lines.
Mix the sugar and pumpkin pie spices to the pumpkin pie filling, stir well.
Add a dollop of the pumpkin pie filling on top of the rolled out dough and spread it out thin.
Unroll the second crust cutting it into thin long pieces.
Refer to the picture.
Begin layering the cut crust over the filled bottom crust.
Criss-cross the thin pieces to make it look like a wrapped mummy.
Bake at 425 degrees for 20-25 minutes or until the crust has a golden color to it.
Remove from oven and allow to cool briefly.
Add the eyes.
Allow to cool completely.
