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.