Home » Blog » Pumpkin Pie Pops

Pumpkin Pie Pops

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

Pumpkin pie pops have a rich pumpkin filling stuffed into a flaky pie crust and baked on a lollipop stick. A fun twist on a pumpkin classic that will please the kids and the kids at heart.

pumpkin pie pops on a cooling rack

Pumpkin is one of the more popular pie flavors around and although classic recipes are fun and all, sometimes you have to break out of your square and do something different. Like these mini pumpkin pie pops on a stick. 

What are pumpkin pie pops?

All the delicious flavors of pumpkin pie wrapped up in homemade pie crust and baked on a lollipop stick.

I mean how fun is that. Handheld, perfectly sized pieces of deliciousness portable and ready to go.

pumpkin pie pops on a sheet pan

Ingredients for pumpkin pie pops

  • For the crust
    • All purpose flour
    • Butter, cubed
    • Salt
    • Sugar
    • Cold water
  • For the filling
    • Pumpkin puree
    • Brown sugar
    • Maple syrup
    • Pumpkin pie spice
  • Other ingredients/tools
    • Egg
    • Lollipop sticks
pumpkin pie pops ingredients

Substitutions

  • If you’re short on time you can skip making your own homemade crust and use a store bought one.
  • Homemade pumpkin puree tends to be a little more watery than the canned ones. Strain the excess water out by pouring it over a sieve and letting the water seep out.
  • You can also opt to make homemade pumpkin pie spice as well.
  • If you only have unsalted butter, omit the added salt.
pumpkin pie pop filling ingredients

Tips for flaky pie crust

  1. Be sure you keep your butter cold as possible. While your crust bakes the butter will melt and create steam. This steam will help create those delicious flaky layers. If the butter was to soften or melt before the baking process you’d lose the flakiness.
  2. Being sure you have ice cold water also helps keep your dough cold and keep the flakiness.
  3. Pumpkin pie pops crust should be about ¼ inch in thickness. To thin and it will not hold its shape. Too think and you don’t get the light, flaky layers.

How to store pumpkin pie pops?

Once cooled, place pumpkin pie pops in an airtight container. This will keep at room temperature for a day or two or place in the refrigerator for 3-4 days.

pumpkin pie pops in glass jars

Can you freeze pumpkin pie pops?

The great thing about this recipe is it can be made ahead of time. You can opt to make the pie crust and filling and freeze separately until ready to use. You can also assemble the pops and then freeze before baking. It will last about 2-3 months in the freezer. Be sure to store in an airtight container to help prevent freezer burn.

How to defrost pumpkin pie pops?

If your pops have been frozen prior to baking, defrost in the refrigerator overnight prior to baking. Then pop it in the oven and bake.

finished pumpkin pie pops on a sheet pan

Some other yummy pumpkin recipes to check out

How to make pumpkin pie pops?

  1. For the crust: Add flour, butter, sugar, and salt to the bowl of a stand mixer. Mix on low until well combined and butter is crumbly.
  2. Next slowly add half of the water to the mixture. The dough will begin to form. If the mixture is still crumbly add a little more water, about a tablespoon at a time. The completed dough will stick together when pinched and will not crumble.
  3. Remove dough from stand mixer, cover with plastic wrap, and place the freezer for 30 minutes to firm up. While the dough is chilling you can begin the filling.
  4. For the filling: To a bowl add pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice. Mix until well combined.
  5. Pre heat oven to 350F.
  6. Remove the dough from the freezer. You’ll want to work quickly here. Lightly flour your work surface and roll the dough to about 1/4 inch thickness.
  7. Then using the cookie cutter shape of your choice cut out the dough.
  8. Place the dough cut outs on a parchment lined baking sheet. Lay lollipop stick on the dough and push down. Add about 1 tablespoon of filling to each. Whisk an egg and moisten the edge of the crust. Then place another piece of dough over the top and push the edges to seal. Use a fork to seal by pushing the edges of the crust with the tines of the fork. Cut a small slit on the top of the pie to allow the steam to vent. Lastly, brush the tops of the dough with the egg wash.
  9. Place in the oven and bake for 20-25 minutes or until golden brown. Allow to cool and ENJOY!
pumpkin pie pops on a cooling rack

Pumpkin Pie Pops

Yield: 14 pops
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 20 minutes

Pumpkin pie pops have a rich pumpkin filling stuffed into a flaky pie crust and baked on a lollipop stick. A fun twist on a pumpkin classic that will please the kids and the kids at heart.

Ingredients

For the crust

  • 2 1/2 cup all purpose flour
  • 1 cup unsalted butter, cubed
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4-1/2 cup cold water

For the filling

  • 3/4 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon pumpkin pie spice

Other ingredients/tools

  • 1 egg
  • Lollipop sticks

Instructions

  1. For the crust: Add flour, butter, sugar, and salt to the bowl of a stand mixer. Mix on low until well combined and butter is crumbly.
  2. Next slowly add half of the water to the mixture. The dough will begin to form. If the mixture is still crumbly add a little more water, about a tablespoon at a time. The completed dough will stick together when pinched and will not crumble.
  3. Remove dough from stand mixer, cover with plastic wrap, and place the freezer for 30 minutes to firm up. While the dough is chilling you can begin the filling.
  4. For the filling: To a bowl add pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice. Mix until well combined.
  5. Pre heat oven to 350F.
  6. Remove the dough from the freezer. You'll want to work quickly here. Lightly flour your work surface and roll the dough to about 1/4 inch thickness.
  7. Then using the cookie cutter shape of your choice cut out the dough.
  8. Place the dough cut outs on a parchment lined baking sheet. Lay lollipop stick on the dough and push down. Add about 1 tablespoon of filling to each. Whisk an egg and moisten the edge of the crust. Then place another piece of dough over the top and push the edges to seal. Use a fork to seal by pushing the edges of the crust with the tines of the fork. Cut a small slit on the top of the pie to allow the steam to vent. Lastly, brush the tops of the dough with the egg wash.
  9. Place in the oven and bake for 20-25 minutes or until golden brown. Allow to cool and ENJOY!

Notes

*Be sure to get pumpkin puree not pumpkin pie filling.

*Try to keep your dough as cold as possible throughout the process. You can place the dough back in the refrigerator if it starts to warm up.

Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 161mgCarbohydrates: 23gFiber: 1gSugar: 5gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Tried this recipe? Tag me on social. I’d love to see and share it.

Instagram: https://www.instagram.com/keeping.it.relle

Facebook: https://www.facebook.com/keepingitrelle

Pinterest: https://www.pinterest.com/keepingitrelle

Tried and love this recipe? Please give it a rating.

Pin for later.

pumpkin pie pops pin

By on November 24th, 2020

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

More posts by this author.

10 thoughts on “Pumpkin Pie Pops”

Leave a Comment

Skip to Recipe