Even after a big Thanksgiving dinner, you can find room for a pumpkin pie pop! This pumpkin dessert is so delicious, it is simply irresistible.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Let piecrusts stand at room temperature according to package directions. Line two baking sheets with parchment paper or lightly grease.

  • For filling*, in a small bowl combine pumpkin, brown sugar, 1/2 teaspoon of the pumpkin pie spice, and the vanilla.

  • For spice sugar, in a small bowl combine granulated sugar and remaining 1/4 teaspoon pumpkin pie spice.

  • On a lightly floured surface, unroll one pie crust. Roll with a rolling pin to 12-inch diameter. Cut dough with a 2-1/2-inch round or pumpkin-shape* cookie cutter. Repeat with remaining pie crust.

  • Place half of the cutouts on the prepared baking sheets. Brush edges with milk. Press the tip of a lollipop stick on each cutout. Spoon 1 1/2 teaspoons of the filling into the center of cutouts. Top with the remaining pastry cutouts; seal edges with a fork. Brush tops with milk and sprinkle with spice sugar.

  • Bake 12 to 15 minutes or until golden brown. Using a spatula, transfer pie pops to wire racks (do not pick up by sticks while hot); cool.


or use 2/3 cup pumpkin butter.

Nutrition Facts

107 calories; total fat 5g; saturated fat 2g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 2mg; sodium 118mg; potassium 20mg; carbohydrates 15g; fiberg; sugar 4g; protein 1g; trans fatty acidg; vitamin a 1007IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 1mcg; vitamin b12mcg; calcium 6mg; ironmg.

Reviews (2)

25 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3
Rating: 5.0 stars
Rating: 5.0 stars
I'm not a big pumpkin pie fan. Do you think we could use pecan pie filling? What about other pie fillings that aren't as dense as pumpkin pie filling? Would they work out?