Heat the oven to 425-degrees. Line a rimmed baking sheet with nonstick foil.

Unroll the pie crusts. Use a 3-inch cookie cutter to cut each crust into 24 pumpkin shapes. With a sharp knife, cut out eyes and a nose from 12 of the cutouts. Place the 12 plain pumpkins on your baking sheet.

Top each of the plain pumpkin cut-outs with a slice or two of ham, folded to fit. (You could also cut out the ham into circles, but that seemed like too much extra work to me!)

Put about 1/2 teaspoon of honey mustard on top of the ham.

Layer a slice or two of cheese on top of that and then top with another slice or two of ham. (I say "a slice or two" because it depends on your preference. I did one slice each with mine because my family's preferences.)

Brush the beaten egg around edges. Top with the pumpkins faces, then carefully press on the edges to seal.

Brush tops with beaten egg.

Bake for 12 to 15 minutes until light golden.

Let them cool for about 5 minutes before serving.