Jack o’Lantern Mini Pumpkin Pie Pops

These adorable Jack o’Lantern Mini Pumpkin Pie Pops will be a huge hit this fall season! Such a fun twist on a holiday classic that will please the whole family!

I have another delicious pumpkin recipe to share today! These fall themed mini pie pops are so tasty and absolutely adorable. They are easy to make and you might end up loving them more than traditional pumpkin pie! This is an excellent recipe for the kids to help with too. If you are looking to step up your holiday fun this will get everyone in the spirit!  

Round out your Thanksgiving dessert table with this Pecan Pie Cheesecake or Mini Caramel Apple Hand Pies.

Why You Will Love Jack o’Lantern Mini Pie Pops

  • Wonderful flavors of pumpkin pie, but in a cute single-serve portion
  • Kids will love them
  • Easy to make, but looks like you spent all day baking
  • Handheld
ingredients for recipe

What do I need to get started making these mini pie pops?

  • Box Refrigerated Pie Crust – or homemade crust
  • Pumpkin puree – not pie filling
  • Vanilla extract
  • Pumpkin pie spice
  • Brown sugar – or white will work
  • Eggs
  • Cream cheese
  • Turbinado sugar – or coarse sugar for sprinkling on top
  • Lollipop sticks


  • 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.
  • It’s nice to have a pumpkin shaped cookie cutter for uniform pies.  These can be easily found in most stores around Halloween and Thanksgiving, and can be purchased year around online. 


  • Will keep refrigerated in an airtight container or sealed with cling wrap for up to 5 days.
  • Will also freeze well for up to 3 months.  To thaw, place in the refrigerator overnight.

More Pumpkin Recipes to Try:

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min pie pops

Jack o’Lantern Mini Pumpkin Pie Pops

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These adorable Jack o’ Lantern Mini Pumpkin Pie Pops will be a huge hit this fall season! Such a fun twist on a holiday classic that will please the whole family!


  • 1 cup pumpkin puree
  • 1/4 cup firmly packed light brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 4 oz cream cheese
  • 2 eggs (divided)
  • 1 teaspoon vanilla
  • 1 14oz box refrigerated pie crust or puff pastry
  • 1 tablespoon turbinado sugar (for sprinkling)


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

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