Not only are they beyond adorable, they're much easier to eat while mingling!
No one can resist pumpkin pie, spiced to perfection with all the goodness of cinnamon and nutmeg. Add a dollop of whip cream and it's hard to imagine how this dessert could get any better! Then along came the pie pop! All the greatness of pumpkin pie is wrapped up in these adorable two-bite treats that are sure to impress even the toughest crowds!
Pumpkin pie filling:
Preheat the oven to 375 degrees F.
Mix sugar, salt and five-spice powder in a small bowl. Set aside. Beat eggs and vanilla in a separate small bowl. In a large bowl, mix the pumpkin and sweetened condensed milk. Add in the sugar mixture and the egg mixture. Set aside.
Roll out the unbaked pie crusts on a well-floured surface.
Use a round cutter or overturned drinking glass to cut out as many circles as you can. Gather the scraps and repeat. Repeat with additional pie crusts.
Place pie dough rounds onto lined cookies sheets. Press lollipop sticks into each round. Adjust spacing to accommodate the lollipop sticks.
Place a small spoonful of pie filling onto each round. Leave at least 1/4 inch around the sides.
Add the top crust. Using an additional lollipop stick, gently press the end of the stick around the pie crusts, creating small dots, and ensuring that the pie pops are sealed. If any pie filling leaks out, gently remove it with a paper towel.
Brush the tops of each pop with an egg wash.
Sprinkle with decorative sugar if desired.
Place your pie pops in the oven and bake for roughly 12 to 15 minutes, or until golden around the edges. Repeat with remaining dough rounds and pie filling.
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