Go Back
–+ servings
Mini Pumpkin Pie Pops

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
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 pops
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 2 crusts Deep Dish Frozen Pie Crusts Ready-made for convenience and easy assembly.
  • 1 large Egg (beaten) Used for sealing the crusts.
For the Filling
  • 1 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 Glaze
  • 1 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 Enhancements
  • 12 pieces Lollipop Sticks Makes these pie pops easy to grab.

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • Cookie cutter
  • Medium bowl
  • Pastry brush

Method
 

Step-by-Step Instructions
  1. Begin by defrosting your deep dish frozen pie crusts for about one hour. Roll out the crust flat on a clean surface.
  2. Using a pumpkin-shaped cookie cutter, cut out fun pumpkin shapes from the rolled-out dough. Gather any scraps and set aside.
  3. In a medium bowl, mix together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice until well combined.
  4. 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.
  5. Spoon a small amount of the pumpkin mixture onto each brushed pumpkin shape, leaving space around the edges for sealing.
  6. Place the remaining pumpkin shapes over the filled ones, pressing down gently and crimping the edges with a fork.
  7. 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.
  8. 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

Notes

Make 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!