Wednesday, October 30, 2013

Pumpkin Pie Pops

Seriously, how cute are pie pops?  You may have seen my previous summertime variation here.   Pumpkin pie is one of my favorite fall desserts; sans nutmeg and pumpkin pie spice, I’m strictly a cinnamon girl.  I decided to try the bite sized version on a stick.  I used some Halloween themed Linzer tart cutters for a festive touch.  These were perfect served slightly warm with a nice tall glass of milk.   

Pumpkin Pie Pops

1 pkg refrigerated pie crusts
1/2 cup pumpkin puree
8 Tbsp coconut sugar (you can use regular white sugar)
3 tsp butter, melted
2 tsp beaten egg (crack an egg, beat it, and use 2 tsp–reserve the rest for brushing the pastry)
1/4 tsp vanilla
3/4 tsp cinnamon
Popsicle sticks

1. Preheat oven to 325 degrees F. Line 2 cookie sheets with silicone liners or parchment paper. Set aside.
2. In a large bowl, mix together the pumpkin, sugar, butter, 2 tsp egg, vanilla and cinnamon until blended.
3. Gently roll out  pie crust. Cut pumpkins using a cookie cutter.
4. Lay down crust shapes on the prepared baking pan. Top with a teaspoon of mixture in the center, then gently press a popsicle stick into the mixture. Top the mixture with second layer of dough. Carefully press the edges of the pies to seal. Crimp using the edge of a popsicle stick.
6. Brush the pops with the remaining egg.

7. Bake for approx. 16-19 minutes or until golden. Allow to cool several minutes before serving.


  1. I can't help but want to try it!It must be very delicious!I am looking for info about brezza vs creta.


Thank you for visiting my blog! Your comments and feedback are much appreciated. ; )