Print

Crispy Mini Pumpkin Pie Pops

mini pumpkin pie pops - featured image
Print Recipe

These hand-held pumpkin pie pops feature a crispy, golden crust and creamy spiced pumpkin filling, making them a fun and easy twist on classic pumpkin pie for Thanksgiving or fall gatherings. Perfect for parties, potlucks, and edible gifting, they’re ready in under 45 minutes and loved by kids and adults alike.

Ingredients

Scale
  • 2 ready-to-use pie crusts (about 14 oz)
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/4 cup brown sugar (light or dark)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves (optional)
  • 1/4 teaspoon salt
  • 1 large egg (for filling)
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling, optional)
  • 20–24 lollipop sticks

Instructions

  1. Let pie crusts sit at room temperature for about 10 minutes. Lightly flour your work surface and roll out each crust to about 1/8-inch thickness. Cut out 40 to 48 rounds using a 3-inch round cutter or glass.
  2. In a medium bowl, whisk together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves (if using), salt, egg, and vanilla until smooth and creamy.
  3. Lay half the dough rounds on a parchment-lined baking sheet. Place a lollipop stick in the center of each, pressing gently into the dough. Spoon 1 to 1 1/2 teaspoons of pumpkin filling onto each round, keeping it centered.
  4. Top each with a second dough round, pressing gently to seal. Use a fork to crimp the edges all the way around. If needed, use water or egg wash to help seal.
  5. Whisk 1 egg in a small bowl. Brush each pie pop with egg wash on tops and edges. Sprinkle with granulated sugar if desired.
  6. Preheat oven to 375°F. Bake pops for 18-22 minutes, until crusts are golden and crisp and filling is set. Let cool on the sheet for 10 minutes before transferring to a rack.

Notes

Keep dough cold for flakiness. Don’t overfill to prevent leaks. Seal edges tightly with a fork. Pops can be made gluten-free or dairy-free with appropriate dough. For extra crunch, sprinkle turbinado sugar before baking. Pops can be made ahead and stored airtight for up to 2 days, or frozen for up to a month.

Nutrition

Keywords: pumpkin pie pops, mini pumpkin pies, Thanksgiving dessert, fall treats, hand pies, easy pumpkin pie, kid-friendly dessert, edible gifts

Find it online: https://fuzzyforker.com/crispy-mini-pumpkin-pie-pops-easy-5-step-thanksgiving-treat/