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
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
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.
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.
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!
Check out these other sweet & savory squash recipes: