Pumpkin Pie Pops

There are 157 different activities that I am expected to bring treats to over the coming weeks. Something about this season makes every gathering from PFA meetings to play dates desperate for something sweet to be included. No complaints here! Keep the treats fun, easy and creative with these pumpkin pie pops.

Miniature pumpkin pies are simple to make and when turned into pops they give a fun treat presentation that everyone will adore. Make a jack-o-lantern face on each one to hand out, or get the kids involved in creating their own pie pops – they will love it!

Pumpkin Pie Pops

Pumpkin Pie Pops

Pumpkin Pie Pops

To make the pumpkin pie pops you will need (recipe makes 6 pops):

  • 1-1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 7 tbsp very cold unsalted butter, cut into cubes
  • 5 tbsp ice water, plus more if needed

For the pie filling:

  • 1 can of pumpkin puree (use as is or sweeten/flavor as desired), or pumpkin pie mix
  • pumpkin shaped cookie cutter
  • lollipop or cake pop sticks
  • egg wash

Pumpkin Pie Pops

Pumpkin Pie Pops

  1. In the bowl of a food processor, stir together the flour, salt, and sugar. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces.
  2. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.
  3. Tear off a large piece of plastic wrap and dump the dough onto it, pressing into a flat disk. Refrigerate the dough for 30 minutes.
  4. Preheat oven to 350F.
  5. On a lightly floured work surface, roll out the dough to about 1/8 inch thick. Starting in a corner of the dough, firmly press the cookie cutter into the dough. Continue to cut out pumpkin rounds; make sure to cut out an even number of shapes as you will pair them. Re-roll the scraps and cut out more rounds until you run out of dough.
  6. We used a can of pumpkin puree as filling for the pie pops. Feel free to sweeten and/or flavor the puree with sugar and spices, or alternately, use pumpkin pie mix which is already sweetened. You will only use a small portion of the can. Save the remainder of pumpkin for another use.
  7. Place about 1 tablespoon of pumpkin puree filling in the center of half of the pumpkin rounds, leaving a border about 1/4-inch from the edges. Place a lollipop stick in the middle of each round through the filling and almost to the top of the rounds. Use your fingertip to apply egg wash to the edge of each round.
  8. Place the remaining rounds on top of the pumpkin-filled rounds, pressing the edges together gently with your finger. Crimp the edges with a fork to seal.
  9. Brush the tops of each pie pop with egg wash and sprinkle with sugar, if desired. Use a paring knife to cut small vents in each pop. Have fun with this and carve out faces in the pops!
  10. Bake the pie pops about 20 minutes. Let rest for a couple of minutes, then enjoy!

(Photography @A Subtle Revelry by Athena Plichta).