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Jack O Lantern Pie Pops or Pumpkin Pops

Mini Pumpkin Pie Pops are adorable pumpkin-shaped pumpkin hand pies on a stick. These mini pumpkin pies are sweet and flaky and bursting with pumpkin flavor. Pumpkin pie on a stick will be one of your new favorite things for fall!

Prep Time
20 mins
Cook Time
20 mins
Servings: 12
Calories: 69 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup pumpkin puree not filling
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 4 ounce cream cheese
  • 2 large eggs divided
  • 1 teaspoon vanilla extract
  • 1 box refrigerated pie crust or puff pastry
  • Lollipop sticks
  • 1 tablespoon turbinado sugar - for sprinkling on top

Instructions

    Cup of Yum
  1. Get out and measure all of your ingredients.
  2. 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.
  3. In a mixing bowl combine pumpkin puree, brown sugar, salt, and pumpkin pie spice.
  4. In a mixing bowl combine pumpkin puree, brown sugar, salt, and pumpkin pie spice.
  5. Pour pumpkin mixture into a small saucepan and over medium-high heat stir and cook till filling thickens about 6-8 minutes.
  6. Remove from heat and add in cream cheese, 1 egg lightly beaten, and vanilla extract.
  7. Mix well.
  8. Set aside.
  9. Take your chilled pie crust, roll out and cut out pumpkin shapes and place on parchment paper.
  10. Place all cut outs on prepared baking sheet. 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.
  11. Add a small spoon of filling to the middle of the pumpkin cut out.
  12. 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.
  13. Place the tops on the pies.
  14. Use a fork and press around the edges of each pie to crimp and seal the edges.
  15. Brush tops with beaten egg and sprinkle with turbinado sugar.
  16. Place in the oven and bake for 12-15 minutes or until golden brown.
  17. Remove from the oven and allow to cool on the cookie sheet. Use a spatula to lift the pies and place in a glass canning jar full of sugar to display.
  18. Serve and enjoy every bite.

Notes

  • Tips:
  • For more Fall Pie Recipes please take a moment to look at our list of favorites. I think you'll be glad you did.
  • Make sure you place the popsicle sticks before you bake.
  • Be sure to get pumpkin puree, not pumpkin pie filling.
  • Use room temperature eggs and cream cheese.
  • Dough is easier to work with when it is cold.
  • 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.

Nutrition Information

Calories 69kcal (3%) Carbohydrates 7g (2%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 38mg (13%) Sodium 92mg (4%) Potassium 73mg (2%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 3344IU (67%) Vitamin C 1mg (1%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 69

% Daily Value*

Calories 69kcal 3%
Carbohydrates 7g 2%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 38mg 13%
Sodium 92mg 4%
Potassium 73mg 2%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 3344IU 67%
Vitamin C 1mg 1%
Calcium 24mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.