CRUST: In a large bowl, whisk together the flour, sugar and salt; set aside.
Using the large holes of a box grater, quickly grate the frozen butter. Add the butter to the flour mixture. Using a pastry blender, quickly work the butter into the flour until the mixture resembles small peas.
Using a wood spoon, stir a 1/2 cup of ice water into the butter/flour mixture until incorporated. Press the dough between your fingers, if it sticks together it’s ready. Add more water if necessary, a tablespoon at a time, up to 3 tablespoons if needed.
Pour the dough out onto a lightly floured surface. Knead the dough a couple of times to form a ball. Divide the ball in half, flatten each half into a disc, then wrap each disc in plastic wrap. Refrigerate for at least 1-2 hours before using.
FILLING: In a small mixing bowl, using an electric hand mixer beat together cream cheese, granulated sugar and brown sugar until combined. Add pumpkin, egg yolk, cinnamon, ginger, nutmeg, allspice and vanilla extract, beat until well combined. Cover the bowl and chill until ready to assemble the pies.
CINNAMON SUGAR: In a small bowl, combine cinnamon and sugar; set aside.
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper, set aside.
TO ASSEMBLE THE MUMMIES: Roll out one disk of dough onto a lightly floured surface to about 13×11-inch rectangle. Trim edges to get straight edge, and then cut into nine 4×3-inch rectangles. (You can make them smaller or larger if you prefer.)
Arrange the rectangles on the prepared baking sheet. Spread a heaping tablespoon of pumpkin pie filling onto each rectangle, leaving rim on all sides uncoated.
Roll out second dough disc and cut into 1/2-inch stripes.
EGG WASH: In a small bowl, combine egg white and 1 tablespoon water to make an egg wash. Using your finger brush edges with the egg wash. Top with strips to create mummy, then seal edges with your fingertips, and trim the excess of the stripes. Brush the stripes with egg wash and sprinkle with cinnamon sugar.
Bake until golden brown about 20 minutes. Stick candy eyes onto cooled mummies.
Store hand pies in the refrigerator in an airtight container. I like to top them with whipped cream!