As I was rummaging through my pantry, the hints of pumpkin spice danced in the air, instantly transporting me to autumn celebrations past. That’s when I decided to whip up a batch of these delightful Mini Pumpkin Pie Pops with Maple Glaze. This charming treat captures the warmth of a traditional pumpkin pie while delivering an adorable, portable twist that’ll charm any gathering. Not only are they an easy craft for both seasoned bakers and novice cooks alike, but they’re also a guaranteed crowd-pleaser, perfect for the little ones and adults at your Thanksgiving table. Imagine the smiles around you when you serve these mini marvels! Ready to embrace the cozy flavors of fall and add a sweet pop of fun to your dessert table? Let’s dive in! Why are Mini Pumpkin Pie Pops irresistible? Uniqueness: These Mini Pumpkin Pie Pops blend the nostalgic flavors of pumpkin pie with a playful lollipop twist, making them both adorable and delicious. Simplicity: With ready-made pie crusts and a handful of ingredients, this recipe is approachable for bakers of all levels. Crowd-Pleasing: Perfect for parties and family gatherings, they’re an easy way to impress guests, young and old alike! Versatile: Feel free to swap in sweet potato or pecan filling for a fun twist, or try different shapes to suit any theme. Quick Treat: Bake these delights in just about 25 minutes—perfect for last-minute dessert cravings or holiday prep. If you love pumpkin-inspired desserts, you might also consider making Coconut Cream Pie or exploring delightful alternatives like Coconut Mango Popsicles. All delicious options for your fall festivities! Mini Pumpkin Pie Pops Ingredients For the Pastry • Deep Dish Frozen Pie Crusts – Ready-made for convenience and easy assembly. • Egg (beaten) – Used for sealing the crusts and adding a rich touch; consider a flax egg for a vegan version. For the Filling • Pumpkin Puree – The star of our pie pops, giving moisture and flavor; homemade puree works well too. • Brown Sugar – Adds sweetness and caramel notes; swap for coconut sugar for a deeper, richer taste. • Maple Syrup – Sweetens while imparting a luscious maple flavor; agave nectar is a great alternative. • Pumpkin Pie Spice – Provides the comforting autumn spices; feel free to create your own mix! For the Glaze • Icing Sugar – Sweetens the glaze and gives it that beautiful finish. • Maple Syrup – Enhances the glaze’s flavor; you can try vanilla extract for a unique twist. • Vanilla Extract – Adds depth to your glaze; if you want more, feel free to adjust! Optional Enhancements • Lollipop Sticks – Makes these pie pops easy to grab; omit if you prefer them pop-free! Step‑by‑Step Instructions for Mini Pumpkin Pie Pops Step 1: Preparation Begin by defrosting your deep dish frozen pie crusts for about one hour. Once softened, carefully roll out the crust flat on a clean surface. This step is vital for achieving the perfect base for your Mini Pumpkin Pie Pops, allowing for even filling and baking. Set your oven to 350°F to prep for baking. Step 2: Cut Shapes Using a pumpkin-shaped cookie cutter, cut out fun pumpkin shapes from the rolled-out dough. You should aim for uniform pieces to ensure even baking. Gather any scraps of dough and set them aside; you might want to reroll them to create a few extra pops. Lay the cut shapes on a parchment-lined baking sheet for easy handling. Step 3: Filling In a medium bowl, mix together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice. Stir until the ingredients are well combined and smooth. This fragrant mixture will be the heart of your Mini Pumpkin Pie Pops, creating that warm, cozy flavor everyone loves. Set the filling aside while you get ready to assemble. Step 4: Assemble On the lined baking sheet, take half of the pumpkin shapes and brush them lightly with the beaten egg. This will help in sealing the pops. Gently press lollipop sticks into the bottom of each pumpkin shape, ensuring they are stable and well-positioned. This step adds a fun lollipop twist to your Mini Pumpkin Pie Pops! Step 5: Fill Spoon a small amount of the pumpkin mixture onto each of the brushed pumpkin shapes. Be cautious not to overfill; leave some space around the edges for sealing. The filling should create a delicious heart at the core of each pop, while allowing for a perfect crust seal to form later. Step 6: Seal Carefully place the remaining pumpkin shapes over the filled ones, pressing down gently to close them. Use a fork to crimp the edges securely, ensuring a tight seal to prevent any filling from leaking during baking. This is the moment your Mini Pumpkin Pie Pops start to come together beautifully! Step 7: Bake Brush the tops of the sealed pops with the remaining beaten egg for that lovely golden finish. Place the baking sheet in the preheated oven and bake for 20-25 minutes. Keep an eye on them, and take them out when they are a beautiful golden brown and puffed up, signaling they are ready to enjoy. Step 8: Glaze Once your Mini Pumpkin Pie Pops have cooled slightly, prepare the glaze by mixing icing sugar, vanilla extract, and maple syrup in a small bowl until smooth. Drizzle this delightful glaze over the cooled pie pops, enhancing both their visual appeal and flavor with that sweet maple touch. Let the glaze set before serving those adorable treats! Mini Pumpkin Pie Pops Variations & Substitutions Feel free to let your creativity flow with these delightful twists on the classic Mini Pumpkin Pie Pops! Sweet Potato Filling: Swap pumpkin puree with sweet potato for a slightly different flavor and a beautiful orange hue. Sweet potatoes add a nice creamy texture and an equally comforting taste that’s hard to resist! Alternative Crusts: Opt for a homemade pie crust or gluten-free pie crust instead of frozen varieties. A buttery, flaky texture complements the filling perfectly, and you can control the ingredients for dietary needs. Coconut Sugar: Replace brown sugar with coconut sugar to create a deeper, caramel-like sweetness. This is a fantastic alternative for those looking to reduce refined sugars while still enjoying great taste! Maple Syrup Twist: Bring in flavors of honey or agave nectar in place of maple syrup for a unique drizzle. Both options provide a different sweetness and appeals to varied palate preferences, making every pop special! Seasonal Shapes: Use cookie cutters in different festive shapes, like leaves or turkeys for Thanksgiving. These seasonal designs will definitely dazzle your holiday gatherings and spark joy for everyone involved! Cinnamon Sugar Glaze: Instead of the maple glaze, try mixing icing sugar with cinnamon for a spiced touch. It adds a wonderful twist that pairs beautifully with the pumpkin flavor, creating a dessert that won’t be forgotten! Chocolate Drizzle: For a sweet twist, drizzle melted chocolate on top of your Mini Pumpkin Pie Pops. Chocolate pairs surprisingly well with pumpkin spice, enhancing the treat into something wonderfully indulgent! Spicy Kick: Add a hint of cayenne or chili powder to the filling for a slight kick of heat. This unexpected twist brings out the flavors of the spices and energizes the taste experience! Don’t forget, if you’re in the mood for more autumn-inspired treats, you might enjoy trying your hand at making Lemon Meringue Pie or indulging in Coconut Cream Pie. Each is a delightful way to celebrate the season! How to Store and Freeze Mini Pumpkin Pie Pops Fridge: Store your Mini Pumpkin Pie Pops in an airtight container for up to 3 days. This keeps them fresh and ready to enjoy whenever the craving strikes! Freezer: For longer storage, freeze the pops on a baking sheet until firm, then transfer to a freezer-safe container or zip-top bag for up to 2 months. Reheating: To serve from frozen, simply preheat your oven to 350°F and bake for 10-15 minutes, or until warmed through and crisp. Enjoy the delightful fall flavors, even from leftovers! Glad Wrap: If not consuming immediately, wrap each pop tightly in plastic wrap before refrigerating or freezing to maintain their delicious quality. What to Serve with Mini Pumpkin Pie Pops Indulging in these Mini Pumpkin Pie Pops is just the beginning; elevate your dessert experience with delicious accompaniments that will warm your heart and tickle your taste buds. Whipped Cream: A classic pairing, it adds a light, airy touch that contrasts beautifully with the spiced pumpkin filling. A dollop on the side makes each bite pure bliss. Caramel Sauce: Drizzling creamy caramel over the pie pops introduces a rich sweetness that perfectly complements the warm spices. It’s a decadent twist that adults and kids alike will love. Apple Cider: The crisp, refreshing notes of apple cider add a festive touch to your dessert table. Enjoy it warm for a cozy pairing that feels like autumn in a glass. Cinnamon Sugar Dusting: Sprinkling a hint of cinnamon sugar on top elevates these treats with extra sweetness and warmth. This simple finishing touch adds an inviting aroma too. Vanilla Ice Cream: The creamy, cold richness of vanilla ice cream offers a delightful contrast to the warm pie pops. Each bite becomes a delightful harmony of temperatures and flavors. Hot Chocolate: No festive gathering is complete without a warming mug of rich hot chocolate. The chocolatey goodness provides an indulgent contrast to the spiced pumpkin flavor, making cozy moments even sweeter. Pecan Pie Bites: If you’re in the mood for more than one dessert, consider serving mini pecan pie bites. They bring a textural contrast and nutty flavor that pairs beautifully with pumpkin. Create an unforgettable autumn dessert experience by combining your Mini Pumpkin Pie Pops with these delightful additions! Expert Tips for Mini Pumpkin Pie Pops Seal Wisely: Make sure to press and crimp the edges firmly to prevent any pumpkin filling from oozing out during baking. Cool Before Glazing: Allow the Mini Pumpkin Pie Pops to cool slightly after baking. This helps the glaze stick better and enhances the finish. Stick Placement: Double-check the positioning of the lollipop sticks before adding the filling. Proper alignment will ensure they hold up securely. Don’t Overfill: Be mindful when adding the pumpkin mixture. Too much filling can lead to messy spills and unevenly baked pops. Experiment with Shapes: Feel free to use different cookie cutter shapes for various occasions. Seasonal themes can add a fun twist to your Mini Pumpkin Pie Pops! Make Ahead Options These Mini Pumpkin Pie Pops are a fantastic treat for meal prep enthusiasts! You can prepare the filling and cut out the pumpkin shapes up to 24 hours in advance, storing them separately in the refrigerator. To maintain the quality of the pie pops, make sure to cover the filling tightly to prevent it from drying out. When you’re ready to serve, simply assemble and bake them fresh! Brush with the beaten egg before baking and follow through with the maple glaze just before serving for that delightful finish. This way, you’ll have a delicious, warm dessert ready in no time—perfect for busy weeknights or holiday gatherings! Mini Pumpkin Pie Pops Recipe FAQs How do I select the best pumpkin puree? Absolutely! For the richest flavor, pick 100% pure pumpkin puree, which you can find in cans at most grocery stores. Make sure to avoid pumpkin pie filling, as it contains added sugars and spices. If you prefer a homemade touch, roasting a sugar pumpkin until tender and pureeing it will give you a fresh alternative. How long can I store Mini Pumpkin Pie Pops in the fridge? Very! Your tasty Mini Pumpkin Pie Pops can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure they’re completely cool before sealing them up to retain their lovely texture and flavor. Can I freeze Mini Pumpkin Pie Pops? Absolutely! To freeze, place your pie pops on a baking sheet lined with parchment paper, ensuring they’re not touching each other. Freeze them until firm, about 1 to 2 hours, then transfer them to a freezer-safe container or zip-top bag. They can be stored for up to 2 months. When you’re ready to enjoy, just reheat them in a preheated oven at 350°F for about 10-15 minutes. What should I do if my pie pops leak during baking? No worries! If your Mini Pumpkin Pie Pops leak, it often means they were either overfilled or the edges weren’t sealed securely enough. To prevent this, make sure to leave some space when filling and press the edges tightly with a fork to create a nice seal. If it does happen, just embrace the rustic look—they’ll still taste delicious! Can I make these Mini Pumpkin Pie Pops vegan? Absolutely! To make your Mini Pumpkin Pie Pops vegan, simply substitute the beaten egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, left to sit until thick) or unsweetened applesauce. They’ll still come out delectably! Mini Pumpkin Pie Pops That Will Steal Your Heart Mini Pumpkin Pie Pops are adorable, delicious treats that blend the nostalgic flavors of pumpkin pie with a playful lollipop twist. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 25 minutes minsCooling Time 10 minutes minsTotal Time 50 minutes mins Servings: 12 popsCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pastry2 crusts Deep Dish Frozen Pie Crusts Ready-made for convenience and easy assembly.1 large Egg (beaten) Used for sealing the crusts.For the Filling1 cup Pumpkin Puree The star of our pie pops.1/2 cup Brown Sugar Adds sweetness and caramel notes.1/4 cup Maple Syrup Sweetens while imparting a luscious maple flavor.1 tbsp Pumpkin Pie Spice Provides the comforting autumn spices.For the Glaze1 cup Icing Sugar Sweetens the glaze.2 tbsp Maple Syrup Enhances the glaze’s flavor.1 tsp Vanilla Extract Adds depth to your glaze.Optional Enhancements12 pieces Lollipop Sticks Makes these pie pops easy to grab. Equipment Ovenbaking sheetParchment paperCookie cutterMedium bowlPastry brush Method Step-by-Step InstructionsBegin by defrosting your deep dish frozen pie crusts for about one hour. Roll out the crust flat on a clean surface.Using a pumpkin-shaped cookie cutter, cut out fun pumpkin shapes from the rolled-out dough. Gather any scraps and set aside.In a medium bowl, mix together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice until well combined.On the lined baking sheet, take half of the pumpkin shapes and brush them lightly with the beaten egg. Press lollipop sticks into the bottom of each shape.Spoon a small amount of the pumpkin mixture onto each brushed pumpkin shape, leaving space around the edges for sealing.Place the remaining pumpkin shapes over the filled ones, pressing down gently and crimping the edges with a fork.Brush the tops of the sealed pops with the remaining beaten egg and bake for 20-25 minutes in a preheated oven at 350°F.Prepare the glaze by mixing icing sugar, vanilla extract, and maple syrup in a small bowl until smooth. Drizzle over the cooled pie pops. Nutrition Serving: 1popCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 80mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 400IUVitamin C: 1mgCalcium: 10mgIron: 1mg NotesMake sure to seal the edges firmly to prevent any filling from leaking during baking. Allow pops to cool slightly before glazing for better adherence. Tried this recipe?Let us know how it was!
