Pumpkin Pie Pops Recipes

PUMPKIN PIE POPS

Steps:

• Preheat the oven to 400° and make sure the oven rack is in the middle of the oven. Line a cookie sheet with parchment paper and spray the parchment paper with nonstick cooking spray.
• In a medium sized mixing bowl, combine pumpkin puree, brown sugar, salt, and pumpkin pie spice.
• Pour pumpkin mixture into a small saucepan and over medium-high heat stir and cook till filling thickens about 6-8 minutes.
• Remove from heat and add in cream cheese, 1 egg lightly beaten, and vanilla extract and mix until well combined and smooth. Set aside.
• Take your chilled pie crust, roll out and cut out pumpkin shapes and place on parchment paper.
• Place popsicle sticks in the center of each pumpkin so that the stick is halfway up each pumpkin and the longest portion of the stick is coming out of the bottom of the pumpkin.
• Add a small spoon of filling to the middle of the pumpkin cut out.
• Optional: Next cut out the tops of the pumpkins and with a small sharp knife cut small triangles for the eyes and a simple smile or toothy grin for the mouth.
• Place the tops on the pies. Use a fork and press around the edges of each pie to crimp and seal the edges.
• Brush tops with beaten egg and sprinkle with turbinado sugar, if desired.
• Place in the oven and bake for 12-15 minutes or until golden brown.
• Remove from the oven and allow to cool on the cookie sheet. Use a spatula to lift the pies and place in a glass Kerr canning jar full of sugar to display and serve.

PUMPKIN PIE PUSH-IT-UP POPS

Steps:

• Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
• In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Fill each muffin cup two-thirds full with batter.
• Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups onto cooling rack. Cool completely, about 15 minutes.
• Meanwhile, mix remaining 1/2 teaspoon pumpkin pie spice into frosting.
• To assemble push-up pops, drop 1 mini cupcake into each push-up pop container. Add generous teaspoon frosting to top of each cupcake. Top each with second mini cupcake. Add dollops of frosting to tops of each. Sprinkle each with additional pumpkin pie spice. Serve.

PUMPKIN PIE POP TART

Steps:

• Heat oven to 350 degrees F.
• Combine the pumpkin puree, sugar, cinnamon and 1/2 teaspoon of the salt in a small bowl.
• Roll the puff pastry into two 8x8 inch square on floured work surface. Cut into 16 4x4 inch pieces using a pizza cutter or chefs knife. Prick each square with a fork several times.
• Spread the pumpkin mixture on half of the pieces, dividing evenly, and leaving a 1/2 inch border all around. Crimp the edges with a fork.
• Transfer to a baking sheet and refrigerate for 30 minutes.
• Bake, rotating the baking sheets halfway though, until golden brown (35 to 40 minutes). Transfer to a wire rack to cool.
• Beat the cream cheese, milk, maple syrup, and the 1/8 tsp salt with an electric mixer in a medium bowl until smooth (1 to 2 minutes).
• Drizzle the pop tarts with the glaze, dividing evenly.