Pumpkin Pie Pops

Topped Pies on Mat
Fall has officially hit the States. How do I know? PUMPKINS!!!!

With Thanksgiving and Halloween approaching, the entire country looks like a scene from the horror movie “The Birds”, only the birds have been replaced by a tsunami of pumpkin. Pumpkin scones, pumpkin bread, pumpkin Oreo’s (these are SO good!), pumpkin oatmeal, pumpkin cookies, pumpkin cereal, pumpkin cream cheese…I can’t even order a latte without being tempted to add a little pumpkin spice. But what a weird and wonderful phenomena this is. As a Brit I thought pumpkins were only put on this earth to carve scary faces, to EAT one is a completely new concept!

So I warn you – this month’s blog posts are going to be a little Pumpkin Crazy!

Pies In TrayI start my homage to the mighty pumpkin with this cool Pumpkin Pie Pops Recipe. I used the Tovolo® Pie Pops Kit to make these cute mini pumpkin treats. However, the pumpkin pie filling recipe actually makes way more than you need for 12 mini pops, so you can easily use up the remaining filling to make more pie pops, to make larger pies, or to make a traditional Pumpkin Pie by filling a ready-made 8″ or 9″ pie crust (pastry case).

To make the pumpkin pie filling first put the sugar, salt, cinnamon, ginger and ground cloves into a small mixing bowl and mix. In a separate large mixing bowl, beat the eggs, then stir in the tinned pumpkin and sugar-spice mix. Gradually stir in the evaporated milk until completely combined. Hey presto, your pumpkin pie filling is ready for action!

Now to construct the Pie Pops. Roll out the pastry dough onto a non-stick mat and cut out 24 shapes with the Prep Tool (or a cookie/pastry cutter if you are not using the Pie Pops Kit).

1. Cut the dough

Flip the Prep Tool over to lightly stamp a lattice detail into each of the pastry pieces.

2. Crimp the Dough

Butter and flour the insides of the Prep Tool (top and base), then place a piece of pastry into the base, making a well for the filling. (TIP: you can use an egg wash to help seal the pastry edges, but this is optional).

Add approx. 2 tbsp of the pumpkin pie filling, then place a pie pops stick at the centre.

3. Fill

Place a piece of pastry on top to complete the pie and then firmly press the top of the Prep Tool onto the base to crimp and seal the pastry edges.

IMG_1789

Remove the pie from the Prep Tool and arrange on the baking sheet. This baking sheet is supplied as part of the Pie Pops Kit, but you can use a standard baking sheet.

5. Bake

Bake at 350°F for 20-25 minutes, or until the pastry is golden and cooked. Leave to cool for a few minutes before serving.

You can serve these mini pie pops as is, or use the serving tray provided to add fun toppings, such as cream, cream cheese, marshmallow fluff, maple syrup, sauces, sprinkles, chopped nuts, etc. You’ll need a combination of wet and dry toppings, in order for the dry toppings to stick. Simply dip the pie pop into the wet topping before dipping into the dry!

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These mini pop treats are great for Halloween and childrens’ parties, or to serve as mini desserts or bonfire side treats. You can also be adventurous with the pie fillings if you don’t fancy pumpkin. Try Nutella and banana, Nutella and marshmallow, pear and almond, peanut butter and jelly (jam), or simply add canned fruit pie filling. You can also create savoury pies, such as chicken & veg, or steak & onion – go pie pop crazy!

Pies In Tray

To make this Pumpkin Pie Pops recipe I used the following equipment:

UK followers can now purchase some of the products featured in this article from the newly launched Arugula & Rocket Cookshop!

Pumpkin Pie Pops

  • Servings: 12
  • Difficulty: Easy
  • Print

Topped Pies on Mat

Ingredients:

1 Can Pumpkin, 15oz
1 Can Evaporated Milk, 12oz
¾ Cup Sugar
½ Tsp Salt
1 Tsp Ground Cinnamon
½ Tsp Ground Ginger
¼ Tsp Ground Cloves
2 Large Eggs
1 Sheet of Ready Made Pastry

Instructions:

To make the pumpkin filling:

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.

Beat the eggs in a large bowl, then stir in the pumpkin and sugar-spice mix. 

Gradually stir in the evaporated milk.

To construct the Pie Pops:

Pre-heat the oven to 350°F.

Roll out the pastry dough and cut out 24 shapes (for 12 pie pops) with the Prep Tool.

Flip the Prep Tool over to lightly stamp a lattice detail into the pastry pieces. 

Butter and flour the insides of the Prep Tool (top and base) to prevent the pastry from sticking, then place a piece of pastry into the base of the tool, making a well for the filling. You can use an egg wash to help seal the pastry edges, but this is optional.

Add approx. 2 tbsp of the pumpkin pie filling, then place a pie pops stick at the centre.

Place a piece of pastry on top to complete the pie and firmly press the top of the Prep Tool onto the base to crimp and seal the pastry edges.

Remove the pie from the Prep Tool and arrange on the baking sheet. 

Bake for 20-25 minutes, or until the pastry is golden and cooked. 

Let cool for a few minutes before serving.

Recipe for the Pumpkin Pie Filling from Libby’s.

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