Prev Article Next Article

Pumpkin Pizza Hand Pies

These Pumpkin Pizza Hand Pies are flaky, golden pockets filled with pizza sauce, melted mozzarella, and pepperoni. Cut the pastry into pumpkin shapes for a festive fall or Halloween snack that’s easy to hold, dip, and share.

They’re fun for Halloween parties, autumn gatherings, lunchboxes, or a cozy movie night. Serve them warm with extra marinara for dipping.

Prep Time: 25 minutes
Bake Time: 15–20 minutes
Total Time: Approximately 45 minutes
Servings: 6 hand pies

Why You’ll Love This Recipe

Classic pizza flavors wrapped in flaky pastry
Festive pumpkin shapes for fall and Halloween
Easy to serve as a snack, appetizer, or lunch
Simple ingredients and easy preparation
Customizable with favorite pizza toppings
Great with marinara or ranch for dipping
Can be assembled ahead and baked before serving

Ingredients

2 refrigerated pie crusts, softened according to package directions
½ cup pizza sauce, plus more for dipping
1 cup shredded mozzarella cheese
½ cup mini pepperoni, or finely chopped regular pepperoni
¼ teaspoon Italian seasoning
1 large egg
1 tablespoon water
1 tablespoon grated Parmesan, optional
All-purpose flour, for dusting

Optional Fillings

Cooked crumbled sausage
Finely diced bell pepper
Sliced black olives
Cooked mushrooms, patted dry
Shredded cheddar or provolone

How to Make Pumpkin Pizza Hand Pies

Step 1: Preheat the Oven

Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Step 2: Prepare the Filling

In a bowl, combine the mozzarella, pepperoni, and Italian seasoning.

Keep the pizza sauce separate so you can add a small amount to each pie without making the pastry too wet.

Step 3: Roll and Cut the Dough

Lightly dust your work surface with flour. Unroll the pie crusts and gently roll them out if needed.

Use a pumpkin-shaped cookie cutter, about 4 inches wide, to cut out as many shapes as possible. You’ll need two pumpkin cutouts for each hand pie. Gather and reroll the scraps once if needed.

Step 4: Add the Filling

Arrange half of the pumpkin cutouts on the prepared baking sheet. Spoon about 1 teaspoon of pizza sauce into the center of each one, leaving a border around the edges.

Top with a small amount of the cheese and pepperoni mixture. Avoid overfilling, since too much filling can leak out during baking.

Step 5: Seal the Pies

Beat the egg with the tablespoon of water to make an egg wash.

Brush the edges of each filled pumpkin lightly with egg wash. Place a second pumpkin cutout on top and press around the edges with your fingers. Crimp the edges with a fork to seal.

Use a small knife to cut a few short vents in the top of each hand pie. These allow steam to escape while baking.

Step 6: Brush the Tops

Brush the tops lightly with egg wash. Sprinkle with grated Parmesan, if desired.

Step 7: Bake

Bake for 15–20 minutes, until the pies are puffed and golden brown. If some pies are smaller, check them early.

Step 8: Cool and Serve

Let the hand pies cool on the baking sheet for 5 minutes before serving. Enjoy warm with extra pizza sauce for dipping.

Tips for the Best Pumpkin Pizza Hand Pies

Keep the filling centered. Leave a clean border around the edge so the pies seal properly.
Use a small amount of sauce. Too much moisture can make the pastry soggy.
Chop larger toppings finely. Small pieces fit better and make the pies easier to seal.
Press the edges firmly. Crimp with a fork to help prevent leaks.
Cut steam vents. A few small slits help the pastry bake evenly.
Let them cool briefly. The cheese and sauce are very hot right out of the oven.
Use scraps carefully. Reroll the pastry once; repeated rerolling can make it tough.

Delicious Variations

Three-Cheese Pizza Hand Pies

Combine mozzarella with a little provolone and Parmesan for a richer cheese filling.

Sausage Pizza Hand Pies

Add cooked, cooled crumbled Italian sausage in place of some or all of the pepperoni.

Veggie Pizza Hand Pies

Use finely diced bell pepper, olives, and cooked mushrooms. Pat the vegetables dry before adding them to the filling.

Spicy Pepperoni Hand Pies

Add a pinch of red pepper flakes or use spicy pepperoni. Serve with warm marinara.

Halloween Jack-O’-Lantern Pies

Cut small eyes and a mouth into the top pumpkin cutout before placing it over the filling. Press the edges closed, then bake as directed.

Puff Pastry Pumpkin Pies

Use thawed puff pastry instead of pie crust. Cut the shapes, fill, seal, and bake at 400°F until puffed and golden, checking the package for timing.

Can I Make Them Ahead?

Yes. Assemble the hand pies, place them on a parchment-lined tray, cover, and refrigerate for up to one day before baking. Brush with egg wash just before they go into the oven.

You can also prepare the filling a day ahead and refrigerate it separately. Keep cooked vegetables and sausage cooled before using them.

Storage and Reheating

Store leftover hand pies in an airtight container in the refrigerator for up to three days.

Reheat them in a 350°F oven for 8–10 minutes or in an air fryer until hot and crisp. The microwave works for a quick snack, but the pastry will be softer.

Can You Freeze Pumpkin Pizza Hand Pies?

Yes. Freeze the unbaked hand pies on a baking sheet until firm, then transfer them to a freezer-safe container for up to two months.

Bake from frozen at 400°F, adding several minutes to the baking time. Check that the pastry is golden and the filling is hot before serving. You can also freeze baked pies and reheat them in the oven.

Frequently Asked Questions

Do I need a pumpkin-shaped cookie cutter?

No. Use a round cutter or cut simple circles with a knife. They’ll still be tasty, even without the pumpkin shape.

Can I use crescent dough?

Yes. Press the perforations together to create a solid sheet, then cut and fill the dough. The texture will be softer and more bread-like than pie crust.

Why did the filling leak out?

The pies may have been overfilled or the edges may not have been sealed completely. Use a small amount of sauce and press the edges firmly with a fork.

Can I use homemade pizza dough?

Yes. Roll it thinly, cut out the shapes, and seal the pies well. The hand pies may need a few extra minutes to bake, depending on the dough thickness.

Can I add raw vegetables?

Use small amounts of finely diced vegetables. For watery vegetables such as mushrooms, cook them first and let them cool so they don’t release moisture inside the pastry.

What should I serve with them?

Serve with marinara, ranch dressing, a green salad, fresh vegetables, or fruit.

Pro Tips

Keep the dough cool while you work, and use only a little sauce in each pie. Seal the edges well, cut vents in the tops, and bake until deeply golden. For a festive platter, arrange the warm hand pies with small bowls of marinara and ranch for dipping.

Final Thoughts

These Pumpkin Pizza Hand Pies turn familiar pizza ingredients into a fun, flaky fall snack. Their festive shape makes them a natural fit for Halloween parties and autumn gatherings, while the cheesy pepperoni filling keeps them appealing to pizza lovers of all ages.