Jack O Lantern Pumpkin Pops
These fall themed pie pops are tasty, adorable, and dazzling. If you are looking to step up your holiday fun this will get everyone in the spirit. The Sparkly sugar on flaky buttery pie crust introduces the warm spicy pumpkin filling with joy and delight. Kids and adults “oooo” and “ahhhhh” over these precious little pasties.
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
Tips:
- 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.
- 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.