Description
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!
Ingredients
Scale
- 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)
Instructions
- 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.
- In a mixing bowl combine the pumpkin puree, brown sugar, salt, and pumpkin pie spice.
- Pour pumpkin mixture into a small saucepan and over medium-high heat, stir and cook until filling thickens, about 6-8 minutes.
- Remove from heat and add in cream cheese, 1 egg lightly beaten, and vanilla extract mix well. Set aside.
- Take your chilled pie crust, roll out, and cut out pumpkin shapes and place on parchment paper.
- 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.
- Add a small spoon of filling to the middle of the pumpkin cut out.
- 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.
- Place the tops on the pies. Use a fork and press around the edges of each pie to crimp and seal the edges.
- Brush tops with beaten egg and sprinkle with turbinado sugar.
- Place in the oven and bake for 12-15 minutes or until golden brown.
- 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.