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Pumpkin Pie Pops

Pumpkin pie makes a great seasonal filling for little pies on a stick — perfect for Halloween parties. Start with homemade pastry or streamline the process with a package of frozen puff; simple cut-out faces allow the orange filling to peek through. All you need is a package of wooden popsicle or paper lollipop sticks — available at any craft store.

Cut rounds with a cookie cutter or glass rim. Drop a spoonful of filling in the middle and add a stick. Brush around the edge with beaten egg.

Press down all around the edges with a fork. If you’re not cutting faces, poke them through the top to let steam escape. If you like, brush the tops with egg wash too. Sprinkle with sugar, even.

It would have been simpler, I’m sure, to cut the faces into half the rolled-out pastry rounds before covering the filling; it did work fine with a small, sharp paring knife to gingerly cut out eyes and a mouth before baking.

Pumpkin Pie Pops

If you like, swap the crust for a package of puff pastry, thawed.

Crust:
1 1/3 cups all-purpose flour
1/4 tsp. salt
1/4 cup butter, chilled and cut into pieces
1/4 cup shortening, chilled and cut into pieces
2-4 Tbsp. cold water

Filling:
1 14 oz. (398 mL) can pure pumpkin puree
1/2 cup packed brown sugar
1 large egg

1 egg, lightly beaten
popsicle or lollipop sticks

Make the pastry: in a large bowl or the bowl of a food processor, stir together the flour, sugar and salt. Add the butter and shortening and use a fork, pastry blender, wire whisk or the “pulse” motion of the food processor to blend the mixture until it resembles coarse meal, with lumps of fat no bigger than a pea.

Drizzle the minimum amount of water over the mixture and stir until the dough comes together, adding a little more a bit at a time if you need it. Gather the dough into a ball, flatten it into a disc, wrap it in plastic and chill for at least half an hour.

Meanwhile stir together all the filling ingredients and preheat the oven to 375F.

On a lightly floured surface, roll the pastry out 1/4″ thick. Cut into 2″-3″ rounds with a cookie cutter or glass rim, and brush the edge with beaten egg. Place a lollipop stick on the edge, overlapping the pastry by about 1/2″, and place a spoonful of the pumpkin mixture in the middle of the pastry circle. Top with a second circle and press the edges with a fork to seal. Transfer to a parchment-lined baking sheet, brush with a little more beaten egg and sprinkle with coarse sugar. Repeat with the remaining pastry and filling.

Bake for 15-20 minutes, until golden. Let cool for at least 10 minutes before serving. Makes about a dozen pie pops.

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