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 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.
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
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.
Tips for flaky pie crust
- 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.
- Being sure you have ice cold water also helps keep your dough cold and keep the flakiness.
- 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.
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.
Some other yummy pumpkin recipes to check out
How to make pumpkin pie pops?
- 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.
- 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.
- 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.
- For the filling: To a bowl add pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice. Mix until well combined.
- Pre heat oven to 350F.
- 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.
- Then using the cookie cutter shape of your choice cut out the dough.
- 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.
- Place in the oven and bake for 20-25 minutes or until golden brown. Allow to cool and ENJOY!
Pumpkin Pie Pops
Equipment
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
- 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.
- 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.
- 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.
- For the filling: To a bowl add pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice. Mix until well combined.
- Pre heat oven to 350F.
- 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.
- Then using the cookie cutter shape of your choice cut out the dough.
- 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.
- Place in the oven and bake for 20-25 minutes or until golden brown. Allow to cool and ENJOY!
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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What a great idea! Your pumpkin pie pops look really yummy. I can see how kids would really love having these for a dessert choice. Thanks for sharing!
Thank you. My kids love these. Definitely a fun treat.
What a fun treat for kids , love these cute pumpkin pie pops ! Nice tips on how to get flaky layers for the crust .Thanks for sharing !
Thank you. Have a Happy Thanksgiving.
Wow, what an amazing idea !
It’s so playful. I have to test it with friends’ children who don’t like vegetables.
Thanks for sharing this idea.
Thank you. Hope the kids enjoy!
Perfect season for these pumpkin pies and though we have it in our blog I dont mind trying them out from ;your blog. I love the flavours.
Ooh nice. I’ll have to check yours out too.
Wow your pumpkin pie pops are such a creative and innovative idea! I really want to try them and was thinking I could do the same with mini apple pies for dessert!!
Yes you totally could! Thanks for stopping by.
These are as tasty as they are adorable!
What a hit these will be at my Thanksgiving gathering! Such a cute treat and wonderfully delicious dessert. I love the built-in portion control.
this was so good!