Mini Pumpkin Pie Pops
I LOVE this time of year, especially where we live. We have the most gorgeous fall colours going on right now. I’ve been going for long walks in the forest (because apparently there is a forest about 5 minutes from my house, with a paved walking path through it that I only discovered a few weeks ago! So amazing!), and the sounds of the leaves and the gorgeous colours have been totally zen for me.
It’s been getting chilly outside during my long walks, so I wanted a nice little treat that would help warm me up. I made these mini pumpkin pie pops yesterday and they were soooooo good! It was a cold and drizzly day and these just seemed to be the perfect treat to go along with the weather.
These mini pumpkin pie pops have all of the wonderful flavours of pumpkin pie in a cute little single sized portion. They kind of end up like a cross between pumpkin pie and a pumpkin cookie. I baked them with a lollipop inside, because, well, mini pies on a lollipop stick are just plain cute. But the stick is totally optional.
And don’t get me started on that maple glaze! For me, it’s always all about the glaze. Do you remember Toaster Strudels? Those yummy strawberry ones that came with a little plastic packet of glaze where you cut off the corner and squeezed a crazy generous portion of gooey icing over top of of the pastry? Mmmmm… I wonder if you can still buy those?! Anyway, the flavours are obviously completely different, but these felt like the same kind of comfort food.
And my kids LOVED these – To be honest, I was kind of shocked that they enjoyed them so much. Pumpkin pie is not the most popular flavour for small kids, but my kiddos gobbled them right up! (I’m pretty sure it was the fact that they were shaped like a pumpkin and they were on a stick. A lollipop stick will help make just about anything more kid friendly. haha)
Mini Pumpkin Pie Pops
The full printable recipe is at the end of this post, but here’s what you’ll need:
You can make the pie crust from scratch of course, but I just used frozen pie crusts from the grocery store. Once you defrost them (I just let the box sit on the counter for an hour), and pull them out of the tin pie plates, they flatten out really easily with a rolling pin.
Use a pumpkin shaped cookie cutter to cut out the pumpkin shapes.
The pumpkin mixture is pretty simple (you know I LOVE simple). It’s just brown sugar, pumpkin puree, pumpkin pie spice and maple syrup.
My husband thought the mixture tasted AMAZING. If you have pumpkin butter, that would work too!
Scoop a small amount of the pumpkin mixture onto the pie shapes. I was worried it would leak out the edges, but that didn’t seem to be as big of a problem here as it was when I made the mini blueberry pies. You can add even more pumpkin mixture than what I show in the picture below. Just make sure you leave yourself enough room to seal the edges.
I kind of did this part wrong. You need to press the lollipop sticks into the pie crust BEFORE you add the pumpkin puree. And if you can brush a little bit of the beaten egg mixture onto the dough before you press the stick into it, even better. That’s what I did when I made the S’more pie pops and the sticks were super solid. These pumpkins held up on the stick no problem, but they were a tiny bit wobbly while we ate them.
Add the top piece of the pumpkin shape and press the edges down slightly with your fingers. Then go around the edges with a fork to seal it completely.
Bake them in the oven at 350F for 20 to 25 minutes and YUM! They turned out perfectly golden brown!
Pumpkin pie normally goes with whipped cream, but that really didn’t feel like an option here. So I went with a maple sugar glaze instead and it was DELICIOUS!
It had a smooth texture with a hint of maple flavouring and a beautiful rich colour. Don’t you just want to dip your finger in that glaze for a taste? Mmmmm…
They tasted soooooo good! All the flavours of pumpkin pie, but in a bite sized portion. They’re almost like cookies.
These didn’t last for very long at our house. When the kids got home from school they had two each, and then I had two… and I just had the last one this morning while writing this post. Yum!
These mini pumpkin pie pops are SO CUTE and they’re really easy to make! They have all the flavours of pumpkin pie with an amazing maple sugar glaze on top. They’re the perfect treat for a chilly fall day!
You can make mini pies from any shape and any filling you want! Here are our heart shaped mini blueberry pies. The glaze along with the delicious blueberry filling… Mmmmm… these made me swoon…
Or you can check out our flower shaped s’mores pie pops, because, well, s’mores are pretty much amazing.
What size of pumpkin shape cutter did you use? Thanks.
My pumpkin cookie cutter is just less than 3 inches from left to right at the widest part. Hope that helps!
Thank you for sharing this adorable idea. I just thought about using an apple cutter for “apple pie pops”!
Do you serve them warm or cold?
I serve them room temperature, similar to how you’d serve cookies.
I would love to make these for Thanksgiving. However with all the last-minute prep would need to bake these the day before. Would they hold up well, stay crispy, for 24 hours ( I assume unrefrigerated?)
Did you get your answer? I plan on making these ahead of time but wanted to make sure they held up the next day.
With the egg wash, is that on both of the outsides and the inside or just the inside?
How many cut outs should you get from the above mentioned materials? (2, 9″pie crust)
This will be perfect to make with my little nieces before Thanksgiving . It’s the perfect size project for little hands! Thanks.