Turkey Cranberry Swiss Pumpkin Hand Pies
These Turkey Cranberry Swiss Pumpkin Hand Pies wrap sliced turkey, creamy Swiss cheese, tangy cranberry sauce, and Dijon mustard inside golden, flaky pie crust. Cut into charming pumpkin shapes and finished with an egg wash and savory seasoning, they make a beautiful fall appetizer or easy seasonal meal.
They’re perfect for using leftover Thanksgiving turkey, but deli turkey works just as well. Serve them for autumn parties, holiday brunches, game day, or a cozy family lunch.
Prep Time: 25 minutes
Bake Time: 18–22 minutes
Total Time: Approximately 50 minutes
Servings: 6
Yield: 6 hand pies
Why You’ll Love This Recipe
- Flaky, golden pie crust
- Savory turkey and melted Swiss
- Sweet-tart cranberry sauce
- Attractive pumpkin shape
- Easy to assemble
- Perfect for using leftover turkey
- Great for fall parties
- Portable and easy to serve
- Delicious warm or at room temperature
- Easy to customize
Ingredients
Pumpkin Hand Pies
- 1 package refrigerated pie crusts, 2 crusts
- 12 ounces thinly sliced turkey
- 6 slices Swiss cheese
- ½ cup whole-berry cranberry sauce
- 3 tablespoons Dijon mustard
Topping
- 1 large egg
- 1 tablespoon water
- 1 tablespoon everything bagel seasoning
- ½ teaspoon dried parsley, optional
- ¼ teaspoon flaky salt, optional
For Serving
- Extra cranberry sauce
- Dijon mustard
- Honey mustard
- Turkey gravy, optional
How to Make Turkey Cranberry Swiss Pumpkin Hand Pies
Step 1: Preheat the Oven
Preheat your oven to 400°F.
Line a large baking sheet with parchment paper.
Step 2: Bring the Dough to Room Temperature
Remove the refrigerated pie crusts from the refrigerator and allow them to sit at room temperature for approximately 10–15 minutes.
Slightly softened dough is easier to unroll and less likely to crack.
Do not let it become warm or sticky.
Step 3: Cut the Pumpkin Shapes
Unroll one pie crust on a lightly floured work surface.
Use a pumpkin-shaped cookie cutter approximately 4–5 inches wide to cut as many shapes as possible.
Repeat with the second crust.
Gather and gently reroll the scraps as needed until you have 12 pumpkin shapes.
You will need two shapes for each hand pie.
Step 4: Arrange the Bottom Crusts
Place six pumpkin shapes on the prepared baking sheet.
Leave several inches between them so there is enough room to seal the edges.
Step 5: Add the Dijon Mustard
Spread approximately 1 teaspoon of Dijon mustard over the center of each bottom crust.
Leave a ½-inch border around the edge.
Avoid spreading mustard onto the border because the top crust needs to seal against clean dough.
Step 6: Add the Turkey
Fold or chop the sliced turkey so it fits inside the center of each pumpkin.
Use approximately two ounces of turkey per hand pie.
Keep the filling away from the narrow stem and outer edges.
Step 7: Add the Swiss Cheese
Place one slice of Swiss cheese over the turkey.
Fold or trim the cheese if necessary so it does not extend beyond the filling area.
Step 8: Add the Cranberry Sauce
Spoon approximately 1 tablespoon of whole-berry cranberry sauce over the cheese.
Do not add too much because excess sauce may leak as the hand pies bake.
Step 9: Add the Top Crusts
Place the remaining pumpkin shapes over the filling.
Gently stretch the top crusts if necessary so they cover the filling and meet the bottom edges.
Step 10: Seal the Hand Pies
Press the edges together with your fingers.
Use the tines of a fork to crimp around the curved outside edge of each pumpkin.
Seal carefully around the stem so the filling remains enclosed.
Step 11: Create the Pumpkin Ridges
Use the dull side of a small knife to make curved lines from the top toward the bottom of each pumpkin.
Press lightly so you mark the dough without cutting completely through it.
Cut one or two small vents near the top of each hand pie to allow steam to escape.
Step 12: Prepare the Egg Wash
Whisk the egg and water together in a small bowl until smooth.
Brush the egg wash over the tops of the hand pies.
The egg wash helps the crust develop a glossy, deep-golden finish.
Step 13: Add the Seasoning
Sprinkle each hand pie with everything bagel seasoning.
Add dried parsley or a small amount of flaky salt if desired.
Step 14: Chill Before Baking
For the flakiest texture, refrigerate the assembled hand pies for approximately 10 minutes.
Chilling firms the butter in the dough and helps the pumpkin shapes hold their definition.
Step 15: Bake
Bake for approximately 18–22 minutes, or until the crust is puffed and deeply golden.
A small amount of cheese or cranberry sauce may escape during baking, which is normal.
Step 16: Cool and Serve
Allow the hand pies to cool on the baking sheet for approximately 5–10 minutes.
The cheese and cranberry filling will be extremely hot immediately after baking.
Serve warm with extra cranberry sauce, Dijon mustard, honey mustard, or turkey gravy.
The Best Turkey to Use
Thinly sliced oven-roasted deli turkey is convenient and easy to arrange inside the hand pies.
You can also use:
- Leftover roasted turkey
- Smoked turkey
- Honey-roasted turkey
- Rotisserie chicken
- Leftover roasted chicken
- Sliced ham
When using leftover turkey, chop or shred it into small pieces so the hand pies are easier to seal and eat.
The Best Cranberry Sauce
Whole-berry cranberry sauce provides sweetness, tartness, and texture.
You can also use:
- Jellied cranberry sauce
- Homemade cranberry sauce
- Cranberry-orange relish
- Cranberry chutney
- Fig preserves
- Raspberry preserves
If your cranberry sauce is watery, drain away the excess liquid before adding it to the pies.
The Best Cheese for Turkey Hand Pies
Swiss cheese has a creamy, nutty flavor that pairs especially well with turkey, mustard, and cranberry sauce.
Other excellent options include:
- Gruyère
- Provolone
- White cheddar
- Havarti
- Gouda
- Brie
- Monterey Jack
Avoid using too much cheese because it can melt through the seams.
How to Make Pumpkin Shapes Without a Cookie Cutter
If you do not have a pumpkin-shaped cutter, use a bowl to cut large circles from the dough.
Add a small rectangular piece of dough at the top of each circle to create a stem.
After sealing the pies, press gentle curved lines into the crust to create pumpkin ridges.
You can also cut a pumpkin template from parchment paper and use it as a guide.
How to Keep the Filling from Leaking
A small amount of melted cheese may escape, but careful assembly prevents most leaks.
For the best results:
- Keep the filling away from the edges
- Avoid using too much cranberry sauce
- Pat moist turkey dry
- Use clean dough borders
- Crimp the edges firmly
- Cut small steam vents
- Chill the pies before baking
- Avoid cutting through the crust when adding ridges
Can I Use Puff Pastry?
Yes. Puff pastry creates especially light, flaky hand pies.
Thaw the pastry according to the package directions and keep it cold while assembling.
Bake at the temperature recommended on the package, usually around 400°F, until puffed and golden.
Puff pastry expands more than pie crust, so avoid overfilling it.
Recipe Variations
Thanksgiving Leftover Hand Pies
Use chopped turkey, cranberry sauce, stuffing, and a small amount of gravy.
Keep the filling fairly dry so the crust remains crisp.
Turkey Brie Cranberry Hand Pies
Replace the Swiss cheese with slices of Brie.
The mild, creamy cheese pairs beautifully with cranberry sauce.
Ham and Swiss Pumpkin Pies
Replace the turkey with sliced ham and use Dijon mustard with Swiss cheese.
Chicken Cranberry Hand Pies
Use shredded roasted chicken instead of turkey.
Turkey Apple Cheddar Hand Pies
Replace the cranberry sauce with thin apple slices and use sharp white cheddar.
Spicy Turkey Hand Pies
Add sliced jalapeños or use Pepper Jack cheese.
Vegetarian Pumpkin Hand Pies
Fill the crust with roasted squash, spinach, cranberry sauce, and Brie or goat cheese.
What to Serve with Turkey Cranberry Hand Pies
These hand pies pair well with:
- Green salad
- Butternut squash soup
- Creamy potato soup
- Roasted vegetables
- Sweet potato fries
- Mashed potatoes
- Coleslaw
- Apple slices
- Extra cranberry sauce
- Honey mustard
- Turkey gravy
For an autumn party, arrange them on a platter with several dipping sauces.
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.
Brush them with egg wash and add the seasoning immediately before baking.
You may need to add approximately 2–3 minutes to the baking time when cooking them directly from the refrigerator.
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 the crusts from sticking.
How to Reheat the Hand Pies
Reheat the pies in a 350°F oven for approximately 10–12 minutes, or until warm and crisp.
Individual hand pies can be reheated in an air fryer at 325°F for 4–6 minutes.
The microwave works quickly, but it will make the crust softer.
Can You Freeze Turkey Hand Pies?
Yes. They can be frozen before or after baking.
To freeze unbaked pies, arrange them on a parchment-lined baking sheet and freeze until firm. Transfer them to a freezer-safe container and freeze for up to 2 months.
Bake from frozen at 400°F, adding approximately 5–10 minutes to the cooking time.
To freeze baked hand pies, cool them completely, wrap them individually, and freeze for up to two months.
Frequently Asked Questions
What are Turkey Cranberry Swiss Pumpkin Hand Pies?
They are pumpkin-shaped pastries filled with turkey, Swiss cheese, cranberry sauce, and Dijon mustard.
Do I need to cook the turkey first?
Yes. Use cooked deli turkey or leftover roasted turkey.
Can I use leftover Thanksgiving turkey?
Absolutely. Chop or shred it before adding it to the filling.
Can I use homemade pie crust?
Yes. Roll it approximately ⅛ inch thick before cutting the pumpkin shapes.
Can I use puff pastry?
Yes. Puff pastry creates a lighter and flakier result.
Why did my filling leak?
The pies may have been overfilled, or the edges may not have been sealed tightly.
Can I leave out the mustard?
Yes. You can omit it or replace it with honey mustard, mayonnaise, or softened cream cheese.
What cheese can replace Swiss?
Gruyère, provolone, cheddar, Havarti, Gouda, or Brie all work well.
Can I make these ahead?
Yes. Refrigerate the assembled pies for up to 24 hours before baking.
Can I freeze them?
Yes. Freeze them before or after baking for up to two months.
How long will leftovers keep?
Refrigerated hand pies will keep for approximately 3–4 days.
Pro Tips
Keep the pie dough cold and avoid overworking the scraps. Warm, heavily handled dough will not bake as flaky.
Use only a small amount of cranberry sauce and leave a clean border around the filling. This makes the pies easier to seal.
Chill the assembled hand pies before baking and brush them thoroughly with egg wash for defined pumpkin shapes and a glossy golden crust.
Final Thoughts
These Turkey Cranberry Swiss Pumpkin Hand Pies combine savory turkey, melted Swiss cheese, sweet-tart cranberry sauce, and Dijon mustard inside a flaky pumpkin-shaped crust.
They’re festive enough for Thanksgiving and fall parties but simple enough for lunch or an easy weeknight meal. Serve them warm with cranberry sauce, honey mustard, or gravy for a seasonal recipe everyone can enjoy.
