Rating: 4 stars
25 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3

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

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Read the full recipe after the video.

Recipe Summary test

prep:
25 mins
bake:
12 mins
total:
37 mins
Servings:
19
Yield:
19 pie pops
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 5g; cholesterol 2mg; saturated fat 2g; carbohydrates 15g; mono fat 2g; sugars 4g; protein 1g; vitamin a 1006.6IU; vitamin c 0.3mg; folate 0.9mcg; sodium 118mg; potassium 20mg; calcium 6mg; iron 0.1mg.
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