Go Back
To make mini pumpkin pie pops, gather these simple ingredients: - 1 cup pumpkin puree - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1 teaspoon pumpkin pie spice - 1/2 teaspoon vanilla extract - 1 package ready-made pie crusts (2 crusts) - 1 egg, beaten (for egg wash) - Lollipop sticks - Whipped cream for serving These ingredients create a rich and sweet filling. Pumpkin puree gives the pops their flavor and smooth texture. Brown and granulated sugars add sweetness, while pumpkin pie spice brings warmth. Vanilla extract enhances the taste. Using ready-made pie crusts saves time and effort. The egg wash gives a nice shine to the crust once baked. Don’t forget the lollipop sticks for easy handling! Finally, whipped cream adds a delicious touch when serving. For the full recipe, check out the details in the recipe section. 1. First, preheat your oven to 375°F (190°C). 2. Line a baking sheet with parchment paper. This helps the pops bake evenly and prevents sticking. 3. In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, and vanilla extract. Mix until smooth. This filling is sweet and full of flavor. 1. Roll out the pie crusts on a floured surface. Use a round cookie cutter, about 3 inches wide, to cut out circles. You will make about 12 circles from two crusts. 2. Take one circle and add a small spoonful, about 1 tablespoon, of the pumpkin filling in the center. 3. Insert a lollipop stick into the filling. Then, take another circle and place it on top. Press the edges together to seal. 4. Use a fork to crimp the edges. This step adds a nice touch and keeps the filling from leaking. 1. Brush the tops of the pops with the beaten egg. This gives them a golden color when baked. 2. Place the pie pops on the prepared baking sheet. Bake them for 15-18 minutes. They are ready when the crust is golden brown. 3. Let the pumpkin pie pops cool for a few minutes before serving. They taste best warm. Enjoy your mini pumpkin pie pops! For the full recipe, check the details above. To get a flaky crust, use cold ingredients. Cold butter and water help the dough stay light. Avoid overworking the dough. Just mix until it comes together. I recommend using a rolling pin to evenly spread the crust. For assembly, you need a few tools: - A round cookie cutter (3 inches) - A fork for crimping - A small spoon for filling - A baking sheet lined with parchment paper These tools make the process easy and fun. For a special touch, serve your mini pumpkin pie pops on a pretty platter. Add a dollop of whipped cream on top. A sprinkle of extra pumpkin pie spice brings color and flavor. Pair these treats with warm apple cider or coffee. They are great for fall gatherings or holiday parties. To store leftover pops, place them in an airtight container. Keep them in the fridge for up to three days. When you want to enjoy them again, reheat in the oven at 350°F (175°C) for about 10 minutes. This way, they stay crisp and taste fresh. For the Full Recipe, check out the detailed steps and ingredients. {{image_2}} You can change the spice mix for your mini pumpkin pie pops. Try adding cinnamon or nutmeg for extra warmth. You can also use ginger for a bit of a kick. If you want a twist, swap the pumpkin filling. Use sweet potato, pecan, or even apple filling for a new taste. For gluten-free options, use gluten-free pie crusts. Many brands offer tasty choices that work well. If you want a vegan version, replace the egg wash with almond milk. You can also use a plant-based pie crust and coconut cream instead of whipped cream. To package mini pumpkin pie pops as gifts, use clear bags tied with ribbon. This way, they look cute and festive. You can also place them in small boxes for a more elegant touch. For parties, serve them on a colorful platter, with whipped cream and sprinkles on the side. This makes sharing easy and fun! You can find mini pumpkin pie pops at many local bakeries. These spots often make fresh, tasty treats. Look for bakeries that focus on seasonal items. They may have pumpkin pie pops during fall. Farmers markets are another great place to check. Local farmers often sell baked goods, including mini pies. Buying local supports small businesses and gives you fresh flavors. If you prefer shopping online, many reliable websites offer pre-made desserts. Websites like Goldbelly or Etsy often have unique options. When you shop online, read reviews to ensure quality. Look for sellers who use fresh ingredients. Check for clear images of their products, too. This helps you see what you are buying. The average cost for store-bought mini pumpkin pie pops ranges from $15 to $30 for a dozen. Pricing can vary based on ingredients and location. High-quality ingredients usually mean a higher price. Special packaging or unique flavors can also affect the cost. Always compare prices to find the best deal. For those who want to make these treats at home, check out the full recipe for mini pumpkin pie pops. Yes, you can make mini pumpkin pie pops ahead of time. Here are some tips for prepping: - Prepare the filling: You can mix the pumpkin filling a day in advance. Store it in the fridge until you're ready to use it. - Assemble and freeze: You can assemble the pops and freeze them before baking. Place them on a baking sheet and freeze until solid. - Bake when ready: When you want to serve them, bake straight from the freezer. Just add a couple of extra minutes to the baking time. Mini pumpkin pie pops can last up to three days at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, you can freeze them. They can last up to two months in the freezer. Just make sure to wrap them well. For quality pumpkin puree, I recommend these brands: - Libby's: A classic choice that many people love. - Farmer's Market: Known for its rich flavor and smooth texture. - Homemade: You can also make it from scratch by roasting fresh pumpkins. Canned pumpkin puree is convenient, but homemade can be more flavorful. Just remember, homemade may take longer to prepare. It's worth trying both to see which you prefer! In this article, I shared how to make delightful mini pumpkin pie pops. We discussed the essential ingredients, detailed steps for preparation and baking, and helpful tips for achieving the best results. I also covered fun variations, storage methods, and where to find premade options. Mini pumpkin pie pops are tasty treats for all occasions. Enjoy making and sharing these treats with family and friends. Happy baking and let your creativity shine!

Mini Pumpkin Pie Pops

Delight in the flavors of fall with these Mini Pumpkin Pie Pops! This easy recipe combines creamy pumpkin filling with a flaky crust for a fun, portable treat. Perfect for parties or cozy gatherings, these pie pops are sure to impress. Follow our simple steps to create these delicious desserts topped with whipped cream for an extra touch. Click through to explore the full recipe and bring seasonal joy to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree

1/2 cup brown sugar

1/4 cup granulated sugar

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

1 package ready-made pie crusts (2 crusts)

1 egg, beaten (for egg wash)

Lollipop sticks

Whipped cream for serving

Instructions
 

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

    In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, and vanilla extract until smooth.

      Roll out the pie crusts on a floured surface. Use a round cookie cutter (about 3 inches in diameter) to cut out circles from the crust. You should get about 12 circles from two pie crusts.

        Take one circle and place a small spoonful (about 1 tablespoon) of the pumpkin filling in the center.

          Insert a lollipop stick into the filling and then take another circle, place it on top, and press the edges together to seal. Use a fork to crimp the edges for added decoration.

            Repeat the process for the remaining circles.

              Brush the tops of the pops with beaten egg to give them a nice golden color when baking.

                Place the pie pops on the prepared baking sheet and bake for 15-18 minutes, or until the crust is golden brown.

                  Let the pumpkin pie pops cool for a few minutes before serving.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 6 (2 pops each)

                      - Presentation Tips: Serve the mini pumpkin pie pops on a decorative platter, topped with a dollop of whipped cream and a sprinkle of extra pumpkin pie spice for a festive touch.