Mini Pumpkin Pie Pops are adorable pumpkin-shaped pumpkin hand pies on a stick. These mini pumpkin pies are sweet and flaky and bursting with pumpkin flavor. Pumpkin pie on a stick will be your new favorite thing this fall!
These fall-themed pie pops are tasty and dazzling. Imagine a pumpkin pop tart on a stick, only way cuter and more delicious because it is homemade.
If you are looking to step up your holiday fun this will get everyone in the spirit. The Sparkly sugar on the 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.
Mini Pumpkin Pie Pops are a great choice to serve at Halloween parties, on fall picnics or even for Thanksgiving dinner without the jack-o-lantern face.
Make these mini pumpkin pies for your Halloween block party along with Candy Corn Rice Krispies Treats and Witch Hat Cookies. These adorable Mummy Cherry Hand Pies would be great for your Halloween party too!
If you're looking for some more Fall Pie Recipes to try I hope you'll look at our list of favorites. I think you'll be glad you did.
Why You Will Love This Recipe
- Both puff pastry and pie crust can be used!
- Requires just a few ingredients.
- Everyone will love these mini pumpkin pies on a stick!
- You can easily make these in large batches for parties.
- Pumpkin hand pies are perfect for parties when you serve them on a stick.
Ingredients in Mini Pumpkin Pie Pops
Only a few ingredients are needed to make these fun mini pumpkin pie pops.
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie filling.
- Brown sugar
- Salt
- Pumpkin Pie Spice
- Cream cheese
- Eggs
- Vanilla Extract
- Refrigerated Pie Crust or Puff Pastry
- Turbinado Sugar: This is for sprinkling on top of the pumpkin pie pops.
How to Make Mini Pumpkin Pie Pops
Here are the step-by-step photos and instructions for making this oh-so-adorable pumpkin pop tarts on a stick. For the complete instructions, check the recipe card further down on the page.
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 spoonful 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 each pie's edges 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 them in a glass or canning jar full of sugar to display and serve.
Substitutions
Don't have the correct ingredients on hand or simply want to change something up? Here are some tips to help you modify these mini pumpkin pies on a stick.
- Pumpkin Puree: You can use both fresh pumpkin puree and 100% pure pumpkin puree that comes in a can. Just make sure it is not pumpkin pie filling.
- Pumpkin Pie Spice: Instead of the pumpkin pie spice, you can use a combination of cinnamon plus any 2 of the following: allspice, ginger, nutmeg or cloves. The ratio should be ¾ parts cinnamon to ¼ part additional spices.
- Lollipop Sticks: If you don't have lollipop sticks, simply serve these as pumpkin hand pies instead. Use a larger cookie cutter and make pumpkin pie pop tarts.
Variations
Want to personalize these pumpkin pie pops? These are pretty perfect as they are but here are some suggestions!
- Add a caramel drizzle.
- A very small amount of maple syrup added to the filling would be delicious!
- Make an apple butter version of these little cuties by replacing the pumpkin puree with apple butter, and use and apple-shape cookie cutter!
If you love fall and Halloween treats like this, you might also enjoy these spooktacular ghost cupcakes!
Equipment
Just a few kitchen tools are needed to make these sweet pumpkin pie pops.
- Cookie Sheet
- Parchment Paper
- Cooking Spray
- Medium sized mixing bowl
- Small Saucepan
- Rolling pin
- Pumpkin Shaped Cookie Cutter
- Small Knife
- Lollipop sticks
- Spatula
Storage
Refrigerate: Store in an airtight container on the countertop for up to 2 days or in the refrigerator for up to 4-5 days.
Freeze: To freeze mini pumpkin pies simply wrap your mini pumpkin pies individually in plastic wrap. Then put them all in a freezer bag and freeze for up to three months.
Reheat: 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.
Tips
- Make sure you place the popsicle sticks before you bake.
- Be sure to get pumpkin puree, not pumpkin pie filling.
- Use room temperature eggs and cream cheese.
- Dough is easier to work with when it is cold.
- 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.
FAQ
Do you have questions about mini pumpkin pie pops? Here are answers to some frequently asked questions.
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.
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.
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.
More Delicious Fall Treats
Jack O Lantern Pie Pops or Pumpkin Pops
Equipment
- pumpkin-shaped cookie cutter
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
- Make sure you place the popsicle sticks before you bake.
- Be sure to get pumpkin puree, not pumpkin pie filling.
- Use room temperature eggs and cream cheese.
- Dough is easier to work with when it is cold.
- 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.
Nutrition
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