Pumpkin Pie Pops
Hey there! So, let me tell you about these Pumpkin Pie Pops that I’ve been making for ages. Honestly, they remind me of those carefree autumn days when my family and I would gather in the kitchen, each with our little tasks. My brother always got stuck with peeling pumpkin, and I’d sneak spoonfuls of filling when no one was looking! Ah, good times.
Why You’ll Love This
I whip up these Pumpkin Pie Pops whenever I want to impress (or at least pretend to). My family absolutely loses their minds over them, especially the kids—maybe it’s the stick that makes them fun? I don’t know. Plus, they’re perfect for those moments when you want pie but can’t be bothered to make a whole one (we’ve all been there).
Ingredients You’ll Need
- 1 cup pumpkin puree (sometimes I use fresh if I’m feeling fancy)
- 1/2 cup sugar (I’ve tried brown sugar too; adds a hint of caramel)
- 1 tsp cinnamon (or just a good sprinkle if you’re feeling rebellious)
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 egg
- Pie crust (store-bought works, but homemade… it’s like a warm hug)
- Optional: a splash of vanilla extract (why not?)
How to Make ‘Em
- Preheat your oven to 350°F (or about 180°C if you’re across the pond).
- Mix the pumpkin puree, sugar, cinnamon, nutmeg, cloves, and egg in a bowl. I usually taste the mix here; raw egg, I know, but who’s judging?
- Roll out the pie crust and cut into small circles. No cookie cutter? Just use a glass! It works like a charm.
- Spoon a bit of the pumpkin mix onto half of the circles. Then, place a stick (like a lollipop stick) into the filling—press it in a bit.
- Top with another circle of crust, and press the edges to seal. I use a fork; it’s like art class but tastier.
- Bake for about 15–20 minutes until golden brown. And don’t worry if they puff up oddly; they’ll taste just as good.
A Few Notes
Oh, and if your pie pops look a bit different each time, join the club! I’ve found that if you overfill them, you’ll end up with a bit of a mess, but hey, more filling never hurt anyone, right?
Variations to Try
I’ve tried adding chocolate chips once—delicious. But, the time I tried sprinkling sea salt on top, it didn’t quite hit the mark. Live and learn!
Got the Right Gear?
If you don’t have a rolling pin, just use a wine bottle. I mean, who doesn’t have one laying around?
Storing Your Creations
These pie pops stay fresh for a couple of days in an airtight container. But honestly, in my house, they never last more than a day!
Serving ‘Em Up
If you’re serving these at a party, display them in a jar like a bouquet. We love having them with a dollop of whipped cream on top (because why not?).
Pro Tips
Don’t rush the sealing process. Tried to cut corners once, and oh boy, was it a sticky disaster!
Frequently Asked Questions
Can you use pumpkin pie spice instead of individual spices? Sure thing! Saves time, and it’s just as tasty.
What if I don’t have sticks? No problem! You can make mini hand pies instead, and just call them rustic.
Can I freeze them? I think you could, but I’ve never had any left to try it!
