These are perfect to make with leftover pumpkin pie, just scoop out the pumpkin filling and fill these charming little pies. I actually half my favorite pumpkin pie recipe and fill 3 ramekins with it to lower baking time. I cook them through, let it cool, and then use it to stuff these adorable pies. I actually made this batch the evening before I photographed them and they held up perfectly. I imagine these little cuties will last a week or so in an airtight container or in the fridge. I personally love pie but never want to bake a whole one that will end up sitting in the fridge before I can finish. I finally have my solution! A couple of perfect pumpkin-filled bites on a stick. Yum.
Pumpkin Pie Pops
Makes about 18 pie pops (inspired by Luxirare)
- 1 (2 roll) package of pre-made pie crust
- 1 egg
- 2 cup cooked pumpkin pie filling
- Cookie sticks
- Flour for dusting
Preheat oven to 375 degrees. Dust cutting board with flour. Unroll pie crusts. Using a 2 inch biscuit cutter, cut 36 circles. You will need to knead scraps together and re-roll for the last several circles. Add 1 full teaspoon of cooked pumpkin pie filling to the center of a dough circle. Press stick into filling and slightly into the dough. Place another circle of dough on top of the filling and use a shortened cookie stick (so you don't mess up other pies close by) to seal around the edges of the pie. Brush top of pies with a mixture of 1 egg and 1 teaspoon water. Continue these steps with all remaining pies. Cook at 375 degrees for 12-15 minutes or until golden brown. Let cool and enjoy!
[...] Day 8: Pumpkin Pie Pops [...]
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