Pumpkin Pie Pops are pumpkin shaped hand pies that are on a stick. These pies are sweet and flaky and bursting with pumpkin flavor.
These fall themed pie pops are tasty, adorable, and dazzling. If you are looking to step up your holiday fun this will get everyone in the spirit. The Sparkly sugar on flaky buttery pie crust introduces the warm spicy pumpkin filling with joy and delight. Kids and adults “oooo” and “ahhhhh” over these precious little pasties.
One of my favorite things about these handheld pies is that they are on a stick. That means they are easy for little ones to eat and even easy for grown ups to eat while on the go.
Pumpkin Pie Pops are a great choice to serve at Halloween parties, on fall picnics or even for Thanksgiving dinner. In an orange saran wrap they would be perfect for those trick or treaters who could use a special sweet fix after all of that candy!
What are mini pumpkin pies on a stick
Literally, mini pies on sticks. They are homemade mini pumpkin hand pies that are on a stick which makes them easy to eat. This dessert on a stick makes your mini pumpkin pies portable and easy to eat on the go. I like to make these for Halloween parties because then we can eat them on the hayride while driving the trick or treaters door to door.
Can I freeze mini pumpkin pies
Yes, you can freeze these mini pumpkin pies. When I make them I like to make a large batch and then freeze the extras for later. This way we always have some on hand when the kids get home from school and they are hungry and want an easy after school snack.
To freeze your mini pumpkin pies simply wrap your mini pumpkin pies individually in plastic wrap. Then put them all in a freezer ziploc bag and freeze for up to three months. When you are ready to eat the frozen mini pumpkin pies pop them out of the bags and into a microwave for 1 minute on 80% power or until they are thawed.
Can I freeze mini pumpkin pies
Yes, you can freeze these mini pumpkin pies. When I make them I like to make a large batch and then freeze the extras for later. This way we always have some on hand when the kids get home from school and they are hungry and want an easy after school snack.
To freeze your mini pumpkin pies simply wrap your mini pumpkin pies individually in plastic wrap. Then put them all in a freezer ziploc bag and freeze for up to three months. When you are ready to eat the frozen mini pumpkin pies, pop them out of the bags and into a microwave for 1 minute on 80% power or until they are thawed.
How should I store pie on a stick
Keep the extras of pie on a stick in an airtight container for up to two days. There is no need to refrigerate your pie on a stick, they will store just fine on the counter. Unless you are trying to store your pies for longer than two days, then you will need to move them to the fridge.
What kind of pumpkin should I use to make mini pumpkin pies
You can use any type of canned or homemade pumpkin puree. We like using Libby’s brand canned pumpkin. Just keep in mind that you do not want to use pie filling, you want to use pumpkin puree.
What’s the difference between pie crust and puff pastry for Pumpkin Pops
Puff pastry is made from many layers of thin dough. I like using puff pastry when making mini pumpkin pies because then my pumpkin hand pies turn out fluff, light and airy.
The main difference between puff pastry and pie crust is that puff pastry has layers of butter to help your crust be light, flaky and airy. Whereas, pie crust has butter or shortening mixed in which makes for a flaky but not airy crust.
Should I use pie crust or puff pastry for Pumpkin Pops
You can use either one. Using puff pastry will result in a lighter crust, however using pie crust will give you a thicker crunchier crust. No matter which crust you decide to use, you will love these pumpkin pops.
What is turbinado sugar
Turbinado sugar is another name for raw sugar. This sugar has a light or blond color and it comes from the first pressing of the sugar cane plant. Raw turbinado sugar has less than 1% molasses content so it’s great to use in your baking recipes, because it won’t add any extra moisture.
What is the difference between pumpkin pie filling and pumpkin puree for Pumpkin Pops
Pumpkin Pie Filling has pureed pumpkin that has been mixed with spices like cloves, cinnamon, allspice and nutmeg. Sometimes there are other fillers also added. However, pumpkin puree is just 100% pumpkin that has been pureed until smooth. For this recipe you will want to use the pureed pumpkin not the pumpkin pie filling.
Are mini pumpkin pies healthier than full size pumpkin pies
YES! Miniature foods are typically made with less calories, fat and sugar since they are smaller. Pumpkin is also healthy for you because it is full of antioxidants and vitamin A which helps with your eyesight. There are great health benefits to eating pumpkin, so trading in that regular size pie for a mini pumpkin pie isn’t a bad thing!
What supplies do I need to make Pie on a Stick
- Cookie Sheet
- Parchment Paper
- Cooking Spray
- Medium sized mixing bowl
- Small Saucepan
- Rolling pin
- Pumpkin Shaped Cookie Cutter
- Small Knife
- Lollipop sticks
- Spatula
Ingredients for Pumpkin Pops
- 1 cup pumpkin puree (not filling)
- ¼ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 4 ounce cream cheese
- 2 eggs, divided
- 1 teaspoon vanilla
- 1 box refrigerated pie crust or puff pastry
- 1 tablespoon turbinado sugar – for sprinkling on top
How to Make Pumpkin Pops
- Preheat the oven to 400° and make sure the oven rack is on the middle rung. Line a cookie sheet with parchment paper and spray the parchment paper with nonstick cooking spray.
- In a mixing bowl combine pumpkin puree, brown sugar, salt, and pumpkin pie spice.
- Pour pumpkin mixture into a small saucepan and over medium-high heat stir and cook till filling thickens about 6-8 minutes.
- Remove from heat and add in cream cheese, 1 egg lightly beaten, and vanilla extract mix well. Set aside.
- Take your chilled pie crust, roll out and cut out pumpkin shapes and place on parchment paper.
- Place popsicle sticks in the center of each pumpkin so that the stick is halfway up each pumpkin and the longest portion of the stick is coming out of the bottom of the pumpkin.
- Add a small spoon of filling to the middle of the pumpkin cut out.
- Next cut out the tops of the pumpkins and with a small sharp knife cut small triangles for the eyes and a simple smile or toothy grin for the mouth.
- Place the tops on the pies. Use a fork and press around the edges of each pie to crimp and seal the edges.
- Brush tops with beaten egg and sprinkle with turbinado sugar.
- Place in the oven and bake for 12-15 minutes or until golden brown.
- Remove from the oven and allow to cool on the cookie sheet. Use a spatula to lift the pies and place in a glass Kerr canning jar full of sugar to display and serve.
Tips:
- You can cut little eyes and a mouth into the pie crust tops, or after the pie pops are baked and cooled you can use black icing and paint the eyes and mouth on the tops.
- It’s nice to have a pumpkin shaped cookie cutter for uniform pies. These can be easily found in most stores around Halloween and Thanksgiving, and can be purchased year around online.
The best part about homemade mini pumpkin pies on a stick? My kids love them! It’s not too much work ! Only a few simple ingredients are needed! And they bake up to perfection in about 15 minutes!
I made the mini pumpkin pies, a twist on traditional pumpkin pie, and turned them into Pumpkin Pops. I knew right away I had to make them into popsicles because we love everything that is served on a stick. We have so much fun going for walks in the neighborhood and riding our bikes to friends houses, and what better way to enjoy fall than with some delicious pumpkin pops!
More Delicious Fall Recipes
Jack O Lantern Pie Pops or Pumpkin Pops
Equipment
- plastic popsicle sticks
Ingredients
- 1 cup pumpkin puree not filling
- ¼ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 4 ounce cream cheese
- 2 large eggs divided
- 1 teaspoon vanilla extract
- 1 box refrigerated pie crust or puff pastry
- Lollipop sticks
- 1 tablespoon turbinado sugar - for sprinkling on top
Instructions
- Get out and measure all of your ingredients.
- Preheat the oven to 400° and make sure the oven rack is on the middle rung. Line a cookie sheet with parchment paper and spray the parchment paper with nonstick cooking spray.
- In a mixing bowl combine pumpkin puree, brown sugar, salt, and pumpkin pie spice.
- In a mixing bowl combine pumpkin puree, brown sugar, salt, and pumpkin pie spice.
- Pour pumpkin mixture into a small saucepan and over medium-high heat stir and cook till filling thickens about 6-8 minutes.
- Remove from heat and add in cream cheese, 1 egg lightly beaten, and vanilla extract.
- Mix well.
- Set aside.
- Take your chilled pie crust, roll out and cut out pumpkin shapes and place on parchment paper.
- Place all cut outs on prepared baking sheet. Next cut out the tops of the pumpkins and with a small sharp knife cut small triangles for the eyes and a simple smile or toothy grin for the mouth.
- Add a small spoon of filling to the middle of the pumpkin cut out.
- Place popsicle sticks in the center of each pumpkin so that the stick is halfway up each pumpkin and the longest portion of the stick is coming out of the bottom of the pumpkin.
- Place the tops on the pies.
- Use a fork and press around the edges of each pie to crimp and seal the edges.
- Brush tops with beaten egg and sprinkle with turbinado sugar.
- Place in the oven and bake for 12-15 minutes or until golden brown.
- Remove from the oven and allow to cool on the cookie sheet. Use a spatula to lift the pies and place in a glass canning jar full of sugar to display.
- Serve and enjoy every bite.
Notes
Box Refrigerated Pie Crust - or homemade crust
Pumpkin puree - not pie filling
Vanilla extract
Pumpkin pie spice
Brown sugar - or white will work
Eggs
Cream cheese
Turbinado sugar - or coarse sugar for sprinkling on top
Lollipop sticks Tips:
You can cut little eyes and a mouth into the pie crust tops, or after the pie pops are baked and cooled you can use black icing and paint the eyes and mouth on the tops.
It’s nice to have a pumpkin shaped cookie cutter for uniform pies. These can be easily found in most stores around Halloween and Thanksgiving, and can be purchased year around online. Storage:
Will keep refrigerated in an airtight container or sealed with cling wrap for up to 5 days.
Will also freeze well for up to 3 months. To thaw, place in the refrigerator overnight. Recipe: Prep Time: 20 minutes
Oven Temp: 400°
Bake Time: 12-15 minutes
Makes: 12
Nutrition
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