Recipes and Cooking Pumpkin Pie Pops 3.8 (25) 2 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 25, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 12 mins Total Time: 37 mins Servings: 19 Yield: 19 pie pops Jump to Nutrition Facts Ingredients 1 15 ounce package refrigerated rolled pie crusts (2 crusts) ½ cup canned pumpkin ¼ cup packed brown sugar ¾ teaspoon pumpkin pie spice, divided ½ teaspoon vanilla 1 tablespoon granulated sugar Milk 19 - 20 round paper lollipop sticks Directions 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. Hannah Bigot * or use 2/3 cup pumpkin butter. Rate it Print Nutrition Facts (per serving) 107 Calories 5g Fat 15g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 19 Calories 107 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 2mg 1% Sodium 118mg 5% Total Carbohydrate 15g 5% Total Sugars 4g Protein 1g Vitamin C 0.3mg 2% Calcium 6mg 0% Iron 0.1mg 1% Potassium 20mg 0% Folate, total 0.9mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.