Preheat your oven to 350 degrees and line a baking sheet with parchment paper

Line your counter with parchment paper, unfold your pie crust, and use a pizza cutter to cut into 3x4" rectangles

Place your rectangles on your baking sheet

In a small mixing bowl, mix together 2oz of your cream cheese, 2 tablespoons of sugar, and 2 tablespoons of brown sugar and set aside

In another mixing bowl, mix together 2oz cream cheese, 2 tablespoons sugar, and 2 tablespoons of brown sugar

Now mix in your pumpkin purée, cinnamon, nutmeg, ginger, allspice, vanilla, and egg yolk

Scoop out a couple tablespoons of your pumpkin pie mix onto the center of your pie crust rectangles and spread out, but leave the edges clean

Now add a tablespoon of your cream cheese mixture on top and carefully spread out, leaving the edges clean

Unroll your second pie crust and cut into 1/4" strips

Now cut your strips slightly longer than 3" and begin placing them over top your pie filling to look like a mummy (leave an opening for the candy eyes)

Mix together 2 tablespoons of sugar with 1 tablespoon of cinnamon

Brush the edges with your egg whites and carefully pinch the edges together

Sprinkle with your cinnamon and sugar mix and bake for about 18-20 minutes, or until golden brown

Let slightly cool and add 2 candy eyes to each mummy