Pumpkin Ham and Cheese Hand Pies
These Pumpkin Ham and Cheese Hand Pies feature flaky pie crust filled with savory ham, melted Swiss cheese, and tangy Dijon mustard. Shaped like small pumpkins and finished with egg wash and everything seasoning, they’re an inviting choice for fall gatherings.
Despite their pumpkin appearance, these are savory hand pies and don’t contain pumpkin puree. They’re easy to assemble with refrigerated pie crust and work well as an appetizer, lunch, party snack, or simple autumn dinner.
Prep Time: 25 minutes
Bake Time: 18–22 minutes
Total Time: Approximately 50 minutes
Servings: 8 hand pies
Why You’ll Love This Recipe
- Festive pumpkin shape
- Flaky golden crust
- Warm ham and melted cheese filling
- Easy to make with refrigerated pie dough
- Perfect for fall gatherings
- Convenient individual portions
- Easy to prepare ahead
- Delicious warm or at room temperature
- Customizable with different meats and cheeses
- Suitable for lunchboxes, parties, and game day
Ingredients
For the Hand Pies
- 2 packages refrigerated pie crusts, 4 crusts total
- 10 ounces sliced or diced ham
- 2 cups shredded Swiss cheese
- 3 tablespoons Dijon mustard
- 1 tablespoon honey, optional
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For the Topping
- 1 large egg
- 1 tablespoon water
- 1½ tablespoons everything bagel seasoning
- Flaky salt, optional
For Serving
- Dijon mustard
- Honey mustard
- Ranch dressing
- Maple mustard
- Cheese sauce
How to Make Pumpkin Ham and Cheese Hand Pies
Step 1: Preheat the Oven
Preheat your oven to 400°F.
Line two large baking sheets with parchment paper. The parchment keeps the pies from sticking and makes cleanup easier if any cheese escapes during baking.
Step 2: Prepare the Ham
If using sliced deli ham, cut it into small pieces.
Large slices can make the pies difficult to seal and may pull the filling out when bitten. Pieces measuring approximately ½ inch work well.
Pat the ham dry with a paper towel if it is especially moist.
Step 3: Prepare the Cheese
Shred the Swiss cheese or cut sliced cheese into small pieces.
Freshly shredded cheese melts smoothly, but packaged shredded cheese is also convenient.
Keep the prepared cheese cold until you are ready to assemble the pies.
Step 4: Make the Mustard Mixture
Combine the Dijon mustard, optional honey, garlic powder, and black pepper in a small bowl.
The honey softens the sharpness of the Dijon and creates a mild honey-mustard flavor. Leave it out if you prefer a stronger savory taste.
Step 5: Unroll the Pie Crusts
Unroll the refrigerated pie crusts onto a lightly floured work surface.
If the dough cracks, allow it to rest at room temperature for several minutes before gently pressing the cracks together.
Avoid letting the crust become too warm or it may be difficult to cut and transfer.
Step 6: Cut the Pumpkin Shapes
Use a pumpkin-shaped cookie cutter approximately 4–5 inches wide to cut shapes from the dough.
You will need two pieces for each hand pie.
If you don’t have a pumpkin cutter, use a large round cutter. Gently press shallow indentations around the edge to form a pumpkin shape, then cut small rectangles from the dough scraps for the stems.
Step 7: Re-Roll the Scraps
Gather the leftover dough and press it together.
Roll it gently to the same thickness as the original crust and cut additional pumpkin shapes.
Avoid repeatedly re-rolling the scraps because overworked dough may become tough.
Step 8: Arrange the Bottom Crusts
Transfer half of the pumpkin shapes to the prepared baking sheets.
Leave at least two inches of space between them to allow for easy sealing and even browning.
Step 9: Add the Mustard
Spread approximately one teaspoon of the Dijon mixture over the center of each bottom crust.
Leave a border of approximately ½ inch around the edge. The clean border is necessary for a strong seal.
Step 10: Add the Ham
Place a small amount of ham over the mustard.
Keep the filling near the center rather than spreading it to the edges.
Step 11: Add the Cheese
Top the ham with approximately two tablespoons of shredded Swiss cheese.
Avoid overfilling the pies. Too much ham or cheese will make the crust difficult to close and may cause the filling to leak during baking.
Step 12: Add the Top Crusts
Place a second pumpkin-shaped crust over each filled base.
Gently stretch the top piece if needed so it fits over the filling and aligns with the bottom crust.
Step 13: Seal the Edges
Press the edges together with your fingers.
Use the tines of a fork to crimp around the curved edges of each pumpkin. Avoid crimping directly through the stem, which can make it fragile.
A firm seal helps keep the melted cheese inside.
Step 14: Add Pumpkin Details
Use a sharp knife to lightly score curved vertical lines across the top of each hand pie.
Do not cut completely through the crust. The shallow lines should resemble the natural ridges of a pumpkin.
Cut one or two tiny vents near the center to allow steam to escape.
Step 15: Prepare the Egg Wash
Whisk the egg and water together in a small bowl.
Brush a thin, even layer over the top of every hand pie. Egg wash gives the crust its shiny golden finish.
Avoid allowing large amounts to pool around the crimped edges.
Step 16: Add the Seasoning
Sprinkle everything bagel seasoning over the egg-washed pies.
Use a light layer so the pumpkin lines remain visible. You can replace the everything seasoning with sesame seeds, poppy seeds, or flaky salt.
Step 17: Chill Before Baking
Place the assembled hand pies in the refrigerator for approximately 10–15 minutes.
Chilling firms the butter in the dough and helps the pies hold their pumpkin shape during baking.
Step 18: Bake
Bake for approximately 18–22 minutes, or until the crusts are puffed and deeply golden.
Rotate the baking sheets halfway through if your oven browns unevenly.
A small amount of cheese may escape from the edges, but the pies should remain mostly sealed.
Step 19: Cool Briefly
Remove the baking sheets from the oven.
Allow the hand pies to rest for approximately 5–10 minutes before serving. The cheese filling will be extremely hot immediately after baking.
Step 20: Serve
Transfer the warm hand pies to a serving platter.
Serve with Dijon mustard, honey mustard, maple mustard, ranch dressing, or cheese sauce for dipping.
How to Make Pumpkin Shapes Without a Cookie Cutter
A pumpkin-shaped cookie cutter creates the easiest and most consistent result, but it isn’t required.
Cut large circles from the dough using a bowl, drinking glass, or round cutter. Gently press the left and right sides inward to create a slightly flattened pumpkin shape.
Use a knife to cut small rectangular stems from the dough scraps. Attach each stem to a circle with a small amount of egg wash before adding the top crust.
After sealing the pies, score several curved lines from top to bottom to complete the pumpkin appearance.
The Best Ham to Use
Thinly sliced deli ham is convenient and easy to cut into small pieces.
You can also use:
- Leftover baked ham
- Honey ham
- Black Forest ham
- Smoked ham
- Country ham
- Turkey ham
- Canadian bacon
Avoid ham that is extremely wet. Excess moisture can make the bottom crust soft and prevent the edges from sealing securely.
The Best Cheese for Hand Pies
Swiss cheese pairs naturally with ham and Dijon mustard.
Other good choices include:
- Cheddar
- Gruyère
- Provolone
- Mozzarella
- Gouda
- Monterey Jack
- Pepper Jack
- Havarti
Use a cheese that melts well but isn’t excessively wet. Fresh mozzarella should be drained and patted dry before use.
Can I Use Puff Pastry?
Yes. Puff pastry creates lighter, crispier, and more layered hand pies.
Thaw the pastry according to the package directions but keep it cold. Cut the pumpkin shapes, fill, seal, and brush them with egg wash.
Bake according to the pastry package directions, generally at 400°F for 18–22 minutes.
Puff pastry expands more than pie crust, so leave enough space between the pies.
Can I Use Crescent Dough?
Yes. Unroll crescent dough sheets and gently press any perforations closed.
Cut pumpkin shapes, assemble the pies, and bake according to the package directions until golden.
Crescent dough creates a softer, more bread-like result than pie crust.
How to Prevent the Filling from Leaking
To keep the ham and cheese inside:
- Leave a clean border around the filling.
- Avoid overfilling the pies.
- Pat moist ham dry.
- Keep the cheese away from the edges.
- Press the crusts together firmly.
- Crimp the edges with a fork.
- Cut small steam vents.
- Chill the assembled pies before baking.
A small amount of cheese leakage is normal and can create delicious crispy edges.
How to Keep the Bottom Crust Crisp
Place the hand pies on a metal baking sheet rather than a ceramic dish.
Keep the filling relatively dry and avoid using too much mustard. Chilling the assembled pies also helps prevent the butter in the dough from melting before baking begins.
For an especially crisp base, preheat the baking sheet inside the oven and carefully place the parchment with the chilled pies onto the hot pan.
Turkey and Cheddar Pumpkin Pies
Replace the ham with sliced roasted turkey.
Use sharp cheddar cheese and add a thin layer of cranberry sauce with the mustard.
This variation works especially well around Thanksgiving.
Ham and Gruyère Pumpkin Pies
Replace the Swiss cheese with shredded Gruyère.
Add a pinch of dried thyme and a small amount of caramelized onion to each pie.
Keep the onion layer thin so the crust remains crisp.
Spicy Ham and Cheese Pies
Use Pepper Jack cheese and add thinly sliced jalapeños.
Mix a small amount of hot sauce into the Dijon mustard or sprinkle crushed red pepper over the filling.
Serve with spicy ranch or chipotle sauce.
Breakfast Pumpkin Hand Pies
Fill the crusts with:
- Scrambled eggs
- Diced ham
- Cheddar cheese
- Cooked bacon
- Breakfast sausage
Allow cooked eggs and meat to cool before filling the dough. Warm filling can soften the crust and make it difficult to assemble.
Vegetarian Pumpkin Hand Pies
Leave out the ham and use a filling made with:
- Spinach and cheese
- Broccoli and cheddar
- Mushrooms and Swiss
- Caramelized onions and Gruyère
- Roasted peppers and mozzarella
Cook watery vegetables first and drain them thoroughly before adding them to the pastry.
Can I Add Pumpkin to the Filling?
Yes, although the recipe shown is shaped like a pumpkin rather than filled with pumpkin.
For a savory pumpkin variation, spread one tablespoon of well-drained pumpkin puree over each bottom crust. Season it with black pepper, garlic powder, and a small pinch of sage.
Top with ham and Gruyère or cheddar cheese before sealing.
Avoid using pumpkin pie filling, which is sweetened and spiced for desserts.
What to Serve with Pumpkin Ham and Cheese Hand Pies
These hand pies can be served as appetizers or as part of a meal.
They pair well with:
- Tomato soup
- Butternut squash soup
- Green salad
- Coleslaw
- Roasted vegetables
- Apple slices
- Grapes
- Potato wedges
- Pickles
- Cucumber salad
For a party, arrange them on a platter with several small bowls of dipping sauce.
Can I Prepare Them Ahead?
Yes. Assemble the hand pies and arrange them on a parchment-lined baking sheet.
Cover and refrigerate for up to 24 hours. Wait to brush them with egg wash and add the seasoning until shortly before baking.
You can also prepare the ham, cheese, and mustard mixture separately one day ahead.
Storage
Allow leftover hand pies to cool completely.
Transfer them to an airtight container and refrigerate for up to 3–4 days.
Place parchment paper between layers to prevent sticking.
Because the filling contains ham and cheese, do not leave the pies at room temperature for more than two hours.
How to Reheat Hand Pies
Reheat the pies in a 350°F oven for approximately 8–12 minutes, or until the filling is hot and the crust is crisp.
An air fryer also works well. Heat at 325–350°F for approximately 4–6 minutes.
Microwaving is convenient, but it will make the crust softer.
Can You Freeze Pumpkin Hand Pies?
Yes. The pies can be frozen before or after baking.
To freeze unbaked hand pies, assemble them without egg wash and arrange them on a baking sheet. Freeze until firm, then transfer them to a freezer-safe container.
Brush the frozen pies with egg wash and bake without thawing, adding approximately 5–10 minutes to the baking time.
Freeze baked pies for up to 2 months. Reheat them from frozen in a 350°F oven until hot.
Frequently Asked Questions
Do these hand pies contain pumpkin?
Not necessarily. The classic version is shaped like a pumpkin but filled with ham, Swiss cheese, and Dijon mustard.
Can I use store-bought pie crust?
Yes. Refrigerated pie crust makes the recipe quick and easy.
Do I need a pumpkin cookie cutter?
No. You can cut circles, shape the sides slightly, and add stems made from dough scraps.
Can I use sliced cheese?
Yes. Cut the slices into small pieces so the cheese fits inside the pastry without touching the edges.
Why did my cheese leak out?
The pies may have been overfilled or not completely sealed. Keep the filling centered and crimp the edges firmly.
Can I use leftover holiday ham?
Yes. Dice it finely and pat away any excess moisture before assembling the pies.
Can I bake them in an air fryer?
Yes. Work in batches and air-fry at approximately 350°F for 8–12 minutes, or until golden and heated through.
Can I serve them cold?
They can be eaten chilled or at room temperature, but they taste best warm when the cheese is melted.
Can I make smaller appetizer pies?
Yes. Use a smaller cutter and reduce the amount of filling. Begin checking them several minutes earlier.
How long will leftovers keep?
Refrigerated leftovers will keep for approximately 3–4 days.
Pro Tips
Keep the pie dough cold throughout assembly so the pumpkin shapes remain neat and the crust bakes up flaky.
Chop the ham finely, keep the filling centered, and avoid adding too much mustard or cheese. Seal the edges firmly and chill the assembled pies before placing them in the oven.
Brush every pie with egg wash and score curved pumpkin ridges for the best combination of golden pastry, festive fall presentation, smoky ham, tangy mustard, and melted Swiss cheese.
Final Thoughts
These Pumpkin Ham and Cheese Hand Pies turn a familiar ham-and-cheese combination into a festive autumn snack. Flaky pumpkin-shaped crusts surround warm ham, melted Swiss cheese, and Dijon mustard, while everything seasoning adds savory flavor and texture.
Serve them for Halloween parties, fall gatherings, Thanksgiving appetizers, lunch, or a cozy dinner with soup. They’re simple to prepare, easy to customize, and just as enjoyable for children as they are for adults.
