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Thanksgiving pie pops

A fun loving drama queen who is head over heels in love with food. Culinary school hopeful (Le Cordon Bleu - Paris), full time recipe creator, food, home and travel writer for She and "mom" to a furbaby. Wife of a social media ...

Ditch the fork and eat your pie on a stick!

Pie and cake pops have taken the wedding and party world by storm lately as the go-to party favor or featured on beautiful dessert buffets. However, you don't have to save pie pops for a big party or wedding. These adorable, bite size desserts make the perfect addition to any holiday menu or just to have after a long day of work. Oh, and they only look time consuming. These are one of the easiest (and cutest) desserts to make!

Ditch the fork and eat your pie on a stick!

These darling pie pops are filled with Thanksgiving's most popular fillings -- cherry and pumpkin! You can swap out the fillings and flavors for whatever you and your family prefer. Serve each pop with a dollop of freshly made whipped cream for a perfectly portioned dessert on a stick!

Thanksgiving pie pops

Yields: 16 total pie pops


For cherry pie pops:

  • 1 refrigerated pie crust
  • 1 tablespoon butter
  • 1 cup tart cherries
  • 1/4 cup sugar
  • 1 tablespoon corn starch
  • 1 teaspoon brown sugar

For pumpkin pie pops:

  • 1 refrigerated pie crust
  • 1 tablespoon butter
  • 1/2 cup pumpkin puree
  • 2 tablespoons sugar
  • 1 tablespoon light cream
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon flour (if you think the mix is too runny)
  • 1 teaspoon brown sugar


  1. Preheat oven to 375 degrees F. Cover baking sheet with foil and liberally grease foil with cooking spray.
  2. Roll out pie crusts on a floured surface. Using a small, round cookie cutter, cut out 16 circles with the crust, or until you've run out of crust. Place eight small circles onto the greased pan.
  3. To make cherry pie pops: Place cherries in a saucepan and heat over medium heat until they release their juices and come to a simmer, about 10-15 minutes (be sure to stir often).
  4. Mix corn starch and sugar and pour into the cherry mixture, stirring well. Return to a lower heat and simmer until sauce is thickened. Remove from heat and chill.
  5. To make pumpkin pie pops: Mix pumpkin, sugar, light cream and pumpkin pie spice together. If mixture is runny, add a tablespoon of flour.
  6. Using a small spoon, carefully spoon filling into eight of the circles, interchanging the variety (leave edges dry). Place a lollipop stick into the filling, pressing very lighting into the dough. Place another circle of dough on top of the filling and press firmly around the edges. Place a small sliver cut into the top of the dough to allow air in.
  7. Using a pastry brush, brush tops of pops with melted butter and sprinkle with brown sugar. Bake until golden, about 20 minutes.

More Thanksgiving dessert ideas

3 Non-pie Thanksgiving desserts
Thanksgiving dessert cocktails
Quick and easy Thanksgiving desserts

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