Get ready to wow your friends and family this Halloween season with these incredible Jack O Lantern Pumpkin Pie Pops! 🎃 They’re the perfect sweet treat for any ghostly gathering. Made from scrumptious pumpkin pie filling, you’ll be the life of the party with these adorable and delectable treats!
Step into the world of whimsy and flavor with our Jack O Lantern Pumpkin Pie Pops, the perfect treats for fall festivities and Halloween celebrations. These petite pastries are not only delicious but also a visual delight that will leave kids and adults alike spellbound.
The combination of flaky, buttery pie crust, sweet pumpkin filling, and a touch of sparkly sugar is a match made in pumpkin heaven. Get ready to “ooo” and “ahhh” your way through this delightful recipe that’s as fun to make as it is to eat!
Supplies and Equipment
- Box of refrigerated pie crust or homemade pie crust.
- Pumpkin puree (not pie filling).
- Vanilla extract.
- Pumpkin pie spice.
- Brown sugar (white sugar will also work).
- Eggs.
- Cream cheese.
- Turbinado sugar or coarse sugar for sprinkling.
- Lollipop sticks.
- Pumpkin-shaped cookie cutter (optional but recommended).
- Parchment paper.
- Nonstick cooking spray.
- Mixing bowls.
- Small saucepan.
- Small sharp knife.
- Cookie sheet.
- Pastry brush.
How To Make Easy Jack O Lantern Pumpkin Pie Pops
Prep Time: 20 minutes Oven Temp: 400°F Bake Time: 12-15 minutes Makes: 12 Pie Pops
Preheat and Prep: Preheat your oven to 400°F and place the oven rack in the middle position. Line a cookie sheet with parchment paper and lightly spray it with nonstick cooking spray.
Prepare the Pumpkin Filling: In a mixing bowl, combine the pumpkin puree, brown sugar, salt, and pumpkin pie spice.
Cook the Filling: Pour the pumpkin mixture into a small saucepan and cook over medium-high heat, stirring constantly until the filling thickens (about 6-8 minutes). Remove it from heat.
Add Creamy Goodness: Stir in the cream cheese, 1 lightly beaten egg, and vanilla extract until well mixed. Set aside.
Shape the Crust: Roll out your chilled pie crust and cut out pumpkin shapes. Place these on the parchment paper.
Insert the Sticks: Insert popsicle sticks into the center of each pumpkin shape, making sure the stick is halfway up and the longer portion sticks out of the bottom.
Fill ‘Em Up: Add a small spoonful of the prepared filling to the center of each pumpkin cutout.
Top and Decorate: Cut out pumpkin tops and use a small sharp knife to create eyes and a mouth on each. Place the tops on the pies and use a fork to crimp and seal the edges.
Brush and Sprinkle: Brush the tops of the pies with the remaining beaten egg and sprinkle with turbinado sugar.
Bake and Cool: Bake for 12-15 minutes or until golden brown. Remove from the oven and allow the pies to cool on the cookie sheet.
Display and Serve: For a charming presentation, place the cooled pie pops in a glass Kerr canning jar filled with sugar. Display and serve these whimsical treats with pride!
Jack O Lantern Pie Pops are the perfect fusion of flavor and fun for your Halloween festivities. These charming pumpkin pastries will enchant your taste buds and add a touch of magic to your celebration.
Whether you’re making them for a spooky soiree or a family baking adventure, these pie pops are sure to be a hit. Let the pumpkinlicious magic begin!
Love this fun and delicious Halloween treat? You’ll also love these:
- Delightful Pumpkin Pretzels
- Spooktacular Halloween Ghost Cookies
- No Bake Jack Skellington Cheesecakes
Jack O Lantern Pumpkin Pops
Equipment
- Pumpkin-shaped cookie cutter (optional but recommended)
- Parchment Paper
- Nonstick cooking spray
- Mixing bowls
- Small saucepan
- Small sharp knife
- Cookie sheet
- Pastry brush
- Lollipop sticks
Ingredients
Ingredients:
- 1 cup pumpkin puree not filling
- ¼ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 4 ounce cream cheese
- 2 eggs divided
- 1 teaspoon vanilla
- 1 box refrigerated pie crust or puff pastry
- 1 tablespoon turbinado sugar – for sprinkling on top
Instructions
Directions:
- Preheat the oven to 400° and make sure the oven rack is on the middle rung. Line a cookie sheet with parchment paper and spray the parchment paper with nonstick cooking spray.
- In a 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 mix well. 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.
- 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.
- 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.
Notes
- You can cut little eyes and a mouth into the pie crust tops, or after the pie pops are baked and cooled you can use black icing and paint the eyes and mouth on the tops.
- It’s nice to have a pumpkin shaped cookie cutter for uniform pies. These can be easily found in most stores around Halloween and Thanksgiving, and can be purchased year around online.
– Keep refrigerated in an airtight container or sealed with cling wrap for up to 5 days.
– Will also freeze well for up to 3 months. To thaw, place in the refrigerator overnight.
Leave a Reply