by Debbie Chapman
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I LOVE this time of year, especially where we live. We have the most gorgeous fall colours going on right now.I’ve been going for long walks in the forest (because apparently there is a forest about 5 minutes from my house, with a paved walking path through it that I only discovered a few weeks ago! So amazing!), and the sounds of the leaves and the gorgeous colours have been totally zen for me.
It’s beengettingchillyoutside during my long walks, so I wanted a nice little treat that would help warm meup. I made these mini pumpkin pie popsyesterday and they were soooooo good! It was a cold and drizzly day and these just seemed to be the perfect treat to go along with the weather.
These mini pumpkin pie pops have all of the wonderful flavours of pumpkin pie in a cute little single sized portion. They kind of end up likea cross between pumpkin pie and a pumpkin cookie. I baked them with a lollipop inside, because, well, mini pies on a lollipop stick are just plain cute. But the stickis totally optional.
And don’t get me started on that maple glaze! For me, it’s always all about the glaze. Do you remember Toaster Strudels? Those yummy strawberry ones that came with a little plastic packet of glaze whereyou cut off the corner and squeezed a crazy generous portion of gooey icing over top of of the pastry? Mmmmm… I wonder if you can still buy those?! Anyway, the flavours are obviously completely different, but these felt like the same kind of comfort food.
And my kids LOVED these – To be honest, I was kind of shocked that they enjoyed them so much. Pumpkin pie is not the most popular flavour for small kids, but my kiddos gobbled them right up! (I’m pretty sure it was the fact that they were shaped like a pumpkin and they were on a stick. A lollipopstick will help make just about anything more kid friendly. haha)
Mini Pumpkin Pie Pops
The full printable recipe is at the end of this post, but here’s what you’ll need:
- Frozen Pie Crusts
- Pumpkin Puree
- Brown Sugar
- Maple Syrup
- Pumpkin Pie Spice
- Beaten Egg
- Lollipop Sticks
You can make the pie crust from scratch of course, but I just used frozen pie crusts from the grocery store. Once you defrost them(I just let the boxsit on the counter for an hour), and pull themout of the tin pie plates, they flatten out really easily with a rolling pin.
Use a pumpkin shaped cookie cutter to cut out the pumpkin shapes.
The pumpkin mixture is pretty simple (you know I LOVE simple). It’s just brown sugar, pumpkin puree, pumpkin pie spice and maple syrup.
My husband thought the mixture tasted AMAZING. If you have pumpkin butter, that would work too!
Scoop a small amount of the pumpkin mixture onto the pie shapes. I was worried it would leak out the edges, but that didn’t seem to be as big of a problem here as it was when I made the mini blueberry pies. You can add even more pumpkin mixture than what I show in the picture below. Just make sure you leave yourself enough room to seal the edges.
I kind of did this part wrong. You need to press the lollipop sticks into the pie crust BEFORE you add the pumpkin puree. And if you can brush a little bit of the beaten egg mixture onto the dough before you pressthe stick into it, even better. That’s what I did when I made the S’more pie pops and the sticks were super solid. These pumpkins held up on the stick no problem, but they were a tiny bit wobbly while we ate them.
Add the top piece of the pumpkin shape and press the edges down slightly with your fingers. Then go around the edges with a fork to seal it completely.
Bake them in the oven at 350F for 20 to 25 minutes and YUM! They turned out perfectly golden brown!
Pumpkin pie normally goes with whipped cream, but that really didn’t feel like an option here. So I went with a maple sugar glaze instead and it was DELICIOUS!
It had a smooth texture with a hint of maple flavouring and a beautiful richcolour. Don’t you just want to dip your finger in that glaze for a taste? Mmmmm…
They tasted soooooo good! All the flavours of pumpkin pie, but in a bite sized portion. They’re almost like cookies.
These didn’t last for very long at our house. When the kids got home from school they had two each, and then I had two… and I just had the last one this morning while writing this post. Yum!
Print Recipe
5 from 5 votes
Mini Pumpkin Pies | Pumpkin Pie Pops
These have all the flavours of pumpkin pie with an amazing maple sugar glaze on top.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Servings: 7 to 9
Ingredients
For the Mini Pumpkin Pies:
- 2 Deep Dish Frozen Pie Crusts 9 inch
- 1/2 cup Pumpkin Puree
- 1/4 cup Brown sugar
- 1 Tablespoon Maple Syrup
- 1/4 teaspoon Pumpkin pie spice
- 1 Egg beaten
- 6 " Lollipop Sticks optional
For the Glaze:
- 1/2 cup Icing Sugar
- 1/2 teaspoon Vanilla extract
- 2 to 4 Tablespoons Maple Syrup
Instructions
For the Mini Pumpkin Pies:
Defrost the frozen pie crusts on the counter for one hour.
Remove from the pie tins and roll flat with a rolling pin. Use a pumpkin cookie cutter to cut out the pumpkin shapes.
Preheat the oven to 350F.
Combine the pumpkin puree, brown sugar, maple syrup and pumpkin pie spice in a small bowl and mix well.
On a parchment lined baking sheet or a silicone baking mat, set out half of the pumpkin shapes.
Brush the beaten egg over top of each of the entire pumpkin shapes.
Gently press the lollipop stick into the pie dough, making sure it's indented slightly into the dough. There should be at least 1 inch of lollipop stick pressed into the dough.
Add a small spoonful of pumpkin mixture to the center of the shape, over the lollipop stick, being sure to leave at least half an inch of space around the outer edges of the pumpkin shape to seal it closed.
Line up the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press the edges closed slightly with your fingers.
Using a fork, press around the edges of the pumpkin shape to seal it completely.
Brush the top of the pumpkins with the beaten egg.
Bake at 350F for 20 to 25 minutes until golden brown. (I baked mine for 23 minutes).
For the Glaze:
Combine the icing sugar and vanilla extract in a small bowl. Add the maple syrup, 1 Tablespoon at a time until you have a slightly runny glaze. (I used 3 Tablespoons of maple syrup, but you might need slightly more or less).
Pour the glaze into a zip lock bag, seal it closed, then cut off a small corner of the bag.
Gently squeeze the glaze over the mini pumpkin pies.
Enjoy!
These mini pumpkin pie pops are SO CUTE and they’re really easy to make! They have all the flavours of pumpkin pie with an amazing maple sugar glaze on top. They’re the perfect treat for a chilly fall day!
You can make mini pies from any shape and any filling you want! Here are our heart shapedmini blueberry pies. The glaze along with the delicious blueberry filling… Mmmmm… these made me swoon…
Or you can check out our flower shaped s’mores pie pops, because, well, s’mores are pretty much amazing.
More from One Little Project
About Debbie Chapman, the Author of this Post
I'm Debbie Chapman, founder of One Little Project and author of the book Low-Mess Crafts for Kids. I love creating fun and easy crafts and cooking up delicious recipes for my husband and 3 kids.
More by Debbie Chapman
Filed Under: Desserts and Sweets, Halloween, Holidays, Recipes, ThanksgivingTagged With: fall recipes, Halloween, lolly pops, Maple, pie, pumpkin, pumpkins, Thanksgiving, thanksgiving treats
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Reader Interactions
Let us know what you think:
Laura Johnson saysLooking forward to making these for a trunk or treat this weekend. Would like to know if I can prep them the night before, leave in the refrigerator then bake them when the time comes.
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- Debbie Chapman says
Sorry for the late reply. You can probably make the entire recipe the night before, including baking them. I’m not sure what would happen if you prep them the night before and bake them the day of. Did you try it?
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- Teri Smith says
What is icing sugar?
Reply
- One Little Project says
Hi Teri. Icing sugar is just another name for powdered or confectioner’s sugar.
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