Preheat your oven to 375 degrees F and line two large baking sheets with parchment paper.
Unroll the refrigerated pie crusts onto a lightly floured surface. Cut out as many mummy shapes as you can.
Gather any leftover pie crust, roll it out, and cut out more mummy shapes.
Place the mummies on the lined baking sheets, ensuring there’s space between each.
Fill the center of each mummy with 1 to 2 teaspoons of raspberry jam.
Brush the edges with egg wash, place another mummy cutout on top, and seal.
Brush the tops with egg wash and poke holes for steam to escape.
Bake for 13 to 15 minutes or until golden brown.
Allow the mummies to cool completely on a wire rack.
Whisk together powdered sugar and milk for frosting.
Drizzle frosting over each mummy.
Use remaining frosting to add eyes to each mummy.
Let the frosting set for 20 minutes, then enjoy!
