Recipe: Pumpkin Pie Pops

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Pumpkin Pie Pops

I have another yummy pumpkin recipe for all of my fellow pumpkin addicts! These pumpkin pie pops are not only easy to make, they are delicious too. I might even love them more than traditional pumpkin pie and I LOVE pumpkin pie! If you have a child who loves to bake, this is the perfect recipe to create together in the kitchen. Baking can be so educational, working on everything from reading to fine motor skills. It can also create wonderful childhood memories. I’m attempting to unplug a lot more and be more intentional and present with my children, baking is a great way to do just that. 

INGREDIENTS (makes 1 1/2 dozen)

Refrigerated Pie Crust
1 Cup Pumpkin Puree
1/3 Cup White Sugar
2 Tablespoons Melted Butter
2 Eggs
1 Teaspoon Pumpkin Pie Spice
1/2 Teaspoon Cinnamon
1/2 Teaspoon Vanilla
Cinnamon & Sugar

You’ll also need: 2 inch circle cookie cutter, baking sheet, 18 popsicle sticks, flour, paring knife, fork, whisk

Pumpkin_Pie_Pop_4 copy


Step 1: Preheat oven to 325 degrees.  

Step 2: Roll out room temperature pie crust on a lightly flour dusted surface. 

Step 3: Use a 2 inch circle cookie cutter to cut out 36 circles. Place 18 circles on a baking sheet, spaced far enough apart so a stick can be added.

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Step 4: In a bowl, whisk together the following: pumpkin puree, sugar, butter, 1 egg (save the other egg for later), pumpkin pie spice, cinnamon and vanilla.

Step 5: Add 1 teaspoon of the pumpkin mixture to the 18 circles on the baking sheet. 

Step 6: Place a popsicle stick with the tip halfway in the pumpkin mixture.

Step 7: Place a pie crust circle on top, sandwiching the pumpkin mixture. Repeat for the 17 other pie pops.

Pumpkin_Pie_Pop_3 copy 

Step 8: Press the edges of the circles to seal the mixture in and crimp with a fork.

Step 9: Beat the remaining egg and brush the egg over the tops of the pie pops. Sprinkle generously with cinnamon and sugar. Use a paring knife to cut a small X on each pie pop.

Step 10: Bake for approximately 20 minutes or until golden brown. Allow to cool and enjoy!

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Check out these other sweet & savory squash recipes:

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Baked Pizza Spaghetti Squash by Big Bear’s Wife 
Pumpkin Gnocchi by Cooking on the Front Burner
No Bake Pumpkin Cheesecake by Love Bakes Good Cakes
Chorizo and Butternut Squash Hash by Thyme for Cocktails
Pumpkin Fritters by Bread Booze Bacon 
Slow Cooker Pumpkin Butter by Pink Cake Plate
Hearty Squash and Green Bean Chili by I Love My Disorganized Life
Crockpot Potato Stuff Squash by Around My Family Table


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Hi, I'm Vanessa!

Welcome to See Vanessa Craft! I’m Vanessa, an MSSW and mom of two in Arizona, and I’m happy you’re here to get inspired with me. It’s my mission in life to spread creativity through crafts, recipes, travel and more in order to live a life well lived.