Pumpkin Pie Pops Recipe
Happy fall! My favorite season is upon us and I am soaking it all up. Halloween movies, pumpkin spice lattes, an immense amount of candy corn, you name it! This time of the year is my favorite and I enjoy using the season to try out new recipes. And boy do I have a good one today!
These Pumpkin Pie Pops are fun, festive, and very easy to make. It’s the perfect addition to any Halloween party or movie night.
For even more recipes, visit my previous fall-inspired blog posts:
Butterscotch and Peanut Butter Bars
Pumpkin Pie Pops
3/4 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
2 eggs
1/4 teaspoon salt
1/3 cup honey
2 packages of refrigerated pie crust dough, room temperature
2 tablespoons milk
Pumpkin-shaped cookie cutter
Wooden popsicle sticks
Heat pumpkin puree and pumpkin pie spice in a saucepan over medium heat for 5 minutes. Place mixture in a bowl and cool to room temperature. Whisk in 1 egg, salt, and honey, then chill in the refrigerator.
Roll out the pie crust dough onto a floured surface and cut out shapes with the cookie cutter. For half of the pumpkin shapes, use a knife to cut out faces. Refrigerate the dough shapes for 30 minutes.
Preheat the oven to 375 degrees. Place a wooden stick in the middle of the non-face dough shapes, then add 1-2 tablespoons of the pumpkin filling. Top with the cut-out face and seal the edges with a fork. Whisk the remaining egg and milk together. Brush the mixture onto the pie tops, carefully avoiding the cut-out sections.
Bake on a baking sheet for 15 to 20 minutes, until golden.
