PUMPKIN CAKE POPS
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 2h30m
Yield 6 dozen pops
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. For the cake: Lightly coat a 9-by-13-inch baking dish with nonstick spray and set aside. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl and set aside. In a medium bowl, whisk the eggs and sugars together. Stir in the milk and vanilla, and then add the oil. Whisk in the pumpkin puree and pour the liquid mixture over the dry mixture. Use a wooden spoon to stir the batter together, and then switch to a whisk and give the batter a good 3 or 4 beats before pouring it into the prepared baking dish. Use a rubber spatula to smooth out the batter and place it in the oven until the cake is golden and springs back to light pressure, 25 to 28 minutes. Remove from the oven and set aside to cool completely. Meanwhile, place the pecans on a rimmed baking sheet and toast them until fragrant, about 5 minutes. Transfer the nuts to a large plate to cool, then transfer to a cutting board and finely chop. Place the nuts in a medium bowl and set aside. Divide the cake into quarters and crumble it into a large bowl. Once all of the cake is crumbled, drag 2 forks through the cake in opposite directions to crumble it into a very fine crumb (you can also use a food processor to pulse the cake into fine crumbs). Set aside.
- For the frosting: Line a rimmed baking sheet with parchment or waxed paper and set aside. Using a stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium speed until airy, about 3 minutes. Add the confectioners' sugar and beat until combined. Increase the speed to medium-high and beat until fluffy, about 5 minutes. Stir the cream cheese frosting into the cake crumbs and, once the mixture looks like wet graham crackers crumbs, roll it into ping pong-size balls. Place the cake balls on the prepared baking sheet and freeze for 1 hour. Place the chocolate in a medium microwave-safe bowl and melt at 50-percent power, stirring every 30 seconds until the chocolate is completely melted, 2 to 2 1/2 minutes (or melt the chocolate over a double boiler, stirring often, until the chocolate is melted). Remove the cake balls from the freezer and insert a lollypop stick or small appetizer-length skewer into the top of each one (stick it in far enough so it is more than halfway through but doesn't puncture the other side of the ball). Dip each ball into the white chocolate, using a spoon to help coat the underside. Tap the stick against the side of the bowl a few times and swirl the stick to encourage the excess chocolate to drip back into the bowl. Dip the top of the ball into the nuts, and then place the cake pop back on the parchment paper-lined baking sheet, nut-side down (so the stick points straight up). Repeat with the remaining cake balls. Let the cake pops stand at room temperature for 10 minutes before serving. Serve that day or refrigerate for up to 3 days and then serve.
PUMPKIN PIE POPS
Even after a big Thanksgiving dinner, you can find room for a pumpkin pie pop! This pumpkin dessert is so delicious, it is simply irresistible.
Provided by BHG Test Kitchen
Time 37m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Let piecrusts stand at room temperature according to package directions. Line two baking sheets with parchment paper or lightly grease.
- For filling*, in a small bowl combine pumpkin, brown sugar, 1/2 teaspoon of the pumpkin pie spice, and the vanilla.
- For spice sugar, in a small bowl combine granulated sugar and remaining 1/4 teaspoon pumpkin pie spice.
- On a lightly floured surface, unroll one pie crust. Roll with a rolling pin to 12-inch diameter. Cut dough with a 2-1/2-inch round or pumpkin-shape* cookie cutter. Repeat with remaining pie crust.
- Place half of the cutouts on the prepared baking sheets. Brush edges with milk. Press the tip of a lollipop stick on each cutout. Spoon 1 1/2 teaspoons of the filling into the center of cutouts. Top with the remaining pastry cutouts; seal edges with a fork. Brush tops with milk and sprinkle with spice sugar.
- Bake 12 to 15 minutes or until golden brown. Using a spatula, transfer pie pops to wire racks (do not pick up by sticks while hot); cool.
Nutrition Facts : Calories 107 kcal, Carbohydrate 15 g, Cholesterol 2 mg, Protein 1 g, SaturatedFat 2 g, Sodium 118 mg, Sugar 4 g, Fat 5 g, UnsaturatedFat 2 g
20 EASY HOMEMADE POPSICLES NOBODY CAN RESIST
These homemade popsicle recipes are healthy and delicious! From watermelon to lemonade to fudgesicles, save yourself a few bucks by skipping store-bought popsicles.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a homemade popsicle in 30 minutes or less!
Nutrition Facts :
PUMPKIN PIE-SICLES (POPSICLES)
This is from Family Fun's Nov. 2008 issue. I had some butternut already cooked (see Rita's Recipe #194908 for an easier way to cook the squash!) so I halved the recipe and it made 6 popsicle molds. It really tastes like pumpkin pie! My 5 yo was begging for another one right after the first one. I used half and half instead of the cream and pancake syrup, since I didn't have maple (it's up to $20 quart here!) I bet it would work with canned or cooked pumpkin too, although I'm not sure how much to use. What a great, healthy alternative to all that sugary, artificial colored popsicle junk the kids usually get. I also used 1/2 tsp pumpkin pie spice for the halved recipe, so I would recommend using the higher amount of spice, or even 1 tsp. Prep and cook time do not include cooking the butternut.
Provided by WI Cheesehead
Categories Frozen Desserts
Time 11m
Yield 10-12 popsicles
Number Of Ingredients 4
Steps:
- Cook butternut. Using a potato masher, mash butternut until creamy.
- Add in the remaining ingredients and mix well.
- Spoon into popsicle molds and freeze for a minimum of 6 hours.
PUMPKIN PIE POPS
These delicious individual pumpkin pie pops feature zero-calorie Stevia In The Raw® for reduced sugar and calories.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Combine flour and salt in a medium bowl. Add butter and work into flour with your fingers until butter is in pea-sized chunks. Stir in about 1/4 cup ice water to form a shaggy ball of dough. If still too dry, add 1 to 2 tablespoons more ice water. Flatten into a disk, wrap in plastic wrap, and refrigerate 1 hour.
- Whisk pumpkin, stevia, maple syrup, and pumpkin spice together in a small bowl.
- Preheat oven to 375 degrees F. Roll out dough to 1/8-inch thickness. Using a 2-1/2 to 3-inch pumpkin cookie cutter, cut out dough. Place half the dough rounds on a parchment-lined baking sheet. Press a lollipop or popsicle stick into the center of each dough round, 1 inch from the edge.
- Place a heaping teaspoonful of the pumpkin mixture in the center of each piece of dough. Brush the edges of the dough with egg and place a second piece of dough on top. Use the tines of a fork to seal the edges.
- Brush tops of pops with egg and sprinkle with sugar. Bake 20 to 25 minutes or until golden brown. Let cool on baking sheet.
Nutrition Facts : Calories 200.7 calories, Carbohydrate 19.7 g, Cholesterol 53.7 mg, Fat 12.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 103.1 mg, Sugar 3.9 g
PUMPKIN PIE POPS
These fall-themed Pumpkin Pie Pops are tasty, adorable, and dazzling. If you are looking to step up your holiday fun, this will get everyone in the spirit! Sparkly sugar on flaky buttery pie crust is paired with a warm, spicy pumpkin filling that will absolutely delight!
Provided by Jessica - The Novice Chef
Categories Pie
Time 32m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 153 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 154 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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- Fill popsicle molds to the top, and rap the mold firmly on a hard surface to remove any air bubbles. I found the easiest way to do this was to spoon the mixture into a large baggie, cut off the tip, and squeeze it into the molds. You can also use small paper cups as molds.
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