Mini Pumpkin Pie Pops

Mini Pumpkin Pie Pops

What You'll Need:

Pies:
Pie Crusts
Pumpkin Puree - ½ Cup
Brown sugar - ¼ Cup
Maple Syrup - 1 tbs
Pumpkin Pie Spice - ¼ tsp
Egg - 1
Lollipop Sticks

Glaze:
Powdered Sugar - ½ Cup
Vanilla - 1/3 Tap
Maple Syrup- 3 tbs (Approx)
Wilton® Orange Food Color

Pumpkin Shape Cookie Cutter
Rolling Pin

Courtesy of L-Eats Sweet Treats
Difficulty Level: Beginner
Approximate Time: 45 Minutes

How to Make Mini Pumpkin Pie Pops

Put a new twist on pumpkin pies with these Mini Pumpkin Pie Pops! Follow these instructions to create the perfect dessert that will be sure to stick out at your next holiday shindig.
 
  • 1 Defrost pie crusts

    Defrost the frozen pie crusts on the counter for one hour.

  • 2 Roll & cut pumpkin shapes

    Roll flat with a rolling pin. Use a pumpkin cookie cutter to cut out the pumpkin shapes.

  • 3 Preheat oven

    Preheat the oven to 350 degrees.

  • 4 Combine ingredients

    Combine the pumpkin puree, brown sugar, maple syrup and pumpkin pie spice in a small bowl and mix well.

  • 5 Set out & spread egg to shapes

    On a parchment lined baking sheet or a silicone baking mat, set out half of the pumpkin shapes. Brush the beaten egg over top of each of the entire pumpkin shapes.

  • 6 Add lollipop stick

    Gently press the lollipop stick into the pie dough, making sure it's indented slightly into the dough. There should be at least 1 inch of lollipop stick pressed into the dough.

  • 7 Add spoonful of pumpkin mixture

    Add a small spoonful of pumpkin mixture to the center of the shape, over the lollipop stick, being sure to leave at least half an inch of space around the outer edges of the pumpkin shape to seal it closed.

  • 8 Create edges on pumpkins

    Line up the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press the edges closed slightly with your fingers. Using a fork, press around the edges of the pumpkin shape to seal it completely.

  • 9 Brush the pumpkins

    Brush the top of the pumpkins with the beaten egg.

  • 10 Bake the pumpkins

    Bake at 350 degrees for 20 to 25 minutes until golden brown. Cool completely.

  • 11 Create glaze

    Combine the powdered sugar and vanilla in a small bowl. Add the maple syrup, 1 tablespoon at a time until you have a slightly runny glaze. Color the glaze orange.

  • 12 Add glaze

    Pour the glaze into a Ziploc® bag, seal it closed, then cut off a small corner of the bag. Gently squeeze the glaze over the mini pumpkin pies.