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Mini Pumpkin Pie Pops

Mini Pumpkin Pie Pops: Your New Favorite Fall Snack

Mini Pumpkin Pie Pops are bite-sized treats that perfectly blend pumpkin puree and spices, bringing the essence of fall into your kitchen.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 pops
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 crusts Refrigerated Pie Crusts Homemade pie crust can be used if available.
For the Filling
  • 1 cup Pumpkin Puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1/2 cup Granulated Sugar Can be reduced or replaced with other sweeteners.
  • 1 teaspoon Ground Cinnamon Can increase quantity for a stronger taste.
  • 1/4 teaspoon Ground Nutmeg Can be replaced with allspice or omitted.
  • 1/4 teaspoon Ground Cloves Optional based on preference.
  • 1/4 teaspoon Ground Ginger Fresh ginger can be used as a substitute.
  • 1/4 teaspoon Salt
For the Egg Wash
  • 1 large Egg Can substitute with a milk wash for vegan options.
  • 1 tablespoon Milk Can be replaced with plant-based milk.
For the Assembly
  • 1/2 cup Graham Cracker Crumbs Can substitute with crushed vanilla wafers or nuts.
  • 12 sticks Lollipop Sticks Can be omitted if serving in another format.

Equipment

  • oven
  • baking sheet
  • parchment paper
  • 3-inch Cookie Cutter
  • Mixing Bowls
  • whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cut out 12 circles from each pie crust using a 3-inch cookie cutter.
  3. In a medium mixing bowl, combine the pumpkin puree, granulated sugar, cinnamon, nutmeg, cloves, ginger, and salt. Mix until smooth.
  4. Whisk together the egg and milk in a small bowl for the egg wash.
  5. Place about 1 teaspoon of pumpkin filling on half of the dough circles and sprinkle with graham cracker crumbs.
  6. Insert a lollipop stick into each filled dough circle.
  7. Brush the edges with egg wash, top with another dough circle, and seal the pops by crimping the edges with a fork.
  8. Brush the tops with remaining egg wash.
  9. Bake for 15-20 minutes until golden brown.
  10. Let cool for about 5 minutes before serving.

Nutrition

Serving: 1popCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 1000IUCalcium: 10mg

Notes

Ensure pie crusts are at room temperature for easier handling. Keep an eye on baking time to avoid over-browning.

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