Gluten-Free Pumpkin Pie Mummies

1

Line two baking sheets with parchment paper.

2

Process the flour, baking powder, salt, and 1 tbsp of coconut sugar in a food processor. Through the shoot, slowly drop in the butter cubes, pulsing as you do so, until a pea-sized crumble forms. Then, slowly add the ice water while the food processor runs until a dough forms. You may not need all the water, so watch the dough closely. Roll the dough into a ball and divide it by two until you get 20 equal pieces.

3

Roll out each pastry portion into a circular shape about ⅛ - ¼ inch thick. Use a 3.5-inch cookie cutter to clean up the edges if desired. Place 18 circles on the baking sheets and set the remaining two circles aside. Cut the remaining circles into ¼-inch strips, which will be the mummy wraps. Set the strips on the baking sheets beside the circles and refrigerate for 30 minutes.

4

Preheat the oven to 425℉.