Pumpkin Pie Pops


1 pkg refrigerated pie crusts

1/2 cup pumpkin puree

8 Tbsp sugar

3 tsp butter, melted

2 tsp beaten egg (crack an egg, beat it, and use 2 tsp–reserve the rest for brushing the pastry)

1/4 tsp vanilla

1/2 tsp pumpkin pie spice

3/4 tsp cinnamon

Dash ginger

Cinnamon sugar

Popsicle sticks


***Preheat oven to 325 degrees***


1.   Line 2 cookie sheets with silicone liners or parchment paper. Set aside.

2. In a large bowl, mix together the pumpkin, sugar, butter, 2 tsp egg, vanilla and spices until blended.

3. Gently roll out a pie crust. Cut pumpkins using a pumpkin shaped cookie cutter. If desired, cut out faces with a small sharp paring knife (be careful!). Make sure you have an equal amount of pumpkins as you’ll need two (back and a front) to form the pop/pockets.

4. Lay a pumpkin down on the prepared baking pan. Top with a teaspoon of mixture in the center, then gently press a popsicle stick into the mixture. Top the mixture with a second pumpkin (if you’re making faces, use those). Carefully press the edges of the pumpkins to seal. Crimp with a fork if desired. Repeat process.

5. If you’re just making pockets, repeat the same process minus the popsicle stick.

6. Very gently brush the pops/packets with the remaining egg, careful not to smear the pumpkin faces. Sprinkle with remaining cinnamon sugar.

7. Bake for approx. 16-19 minutes or until golden. Allow to cool several minutes before serving. They’re best eaten the same day, but store airtight in a paper bag up to 1-2 days if desired.


**Picture from thedomesticrebel.com


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