![To make Mini Pumpkin Pie Pops, you will need the following key ingredients: - 1 cup pure pumpkin puree - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 1 teaspoon pumpkin pie spice - 1/2 teaspoon pure vanilla extract - 1 package of ready-made pie crusts (contains 2 crusts) - 1 egg, beaten (for egg wash) - Lollipop sticks (optional) - Whipped cream for serving These ingredients create a sweet, rich filling that pairs perfectly with a flaky crust. The pumpkin puree gives the pops their classic flavor, while the sugars add just the right amount of sweetness. Pumpkin pie spice brings warmth and depth, making each bite feel like fall. You can customize your Mini Pumpkin Pie Pops with these optional ingredients: - Chopped nuts (like pecans or walnuts) for added crunch - Chocolate chips for a sweet twist - A pinch of sea salt to enhance flavors Feel free to experiment with flavors. These options can take your pops to the next level. If you have dietary restrictions, consider these substitutions: - Use gluten-free pie crusts if you need a gluten-free option. - Replace brown sugar with coconut sugar for a healthier choice. - Use a plant-based egg wash, like almond milk, if you want a vegan version. Always check ingredient labels for allergens. This care ensures everyone can enjoy these delightful treats! For the full recipe, check out the details mentioned earlier. Start by preheating your oven to 375°F (190°C). This step is key for a crispy crust. Next, line a baking sheet with parchment paper. This will help prevent any sticking while baking. In a medium bowl, combine the following ingredients: - 1 cup pure pumpkin puree - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 1 teaspoon pumpkin pie spice - 1/2 teaspoon pure vanilla extract Whisk all these together until the mixture is smooth. This filling should taste sweet and spicy, perfect for fall. Lightly flour your work surface. Roll out your ready-made pie crusts, which usually come in a package with two crusts. Use a round cookie cutter to cut out circles, about 3 inches wide. Aim for 12 circles total. Take one circle and place about 1 tablespoon of your pumpkin filling in the center. If you use lollipop sticks, insert one into the filling now. Place another crust circle on top. Press the edges together to seal them well. Crimp the edges with a fork for a nice look. Repeat this until all your pops are ready. Brush the tops of your pie pops with a beaten egg to give them a golden finish. Place them on the prepared baking sheet, leaving some space between each. Bake for 15-18 minutes. They are done when they look golden brown. After baking, let them cool for a few minutes on the baking sheet. Once cooled, transfer them to a serving plate. Enjoy your mini pumpkin pie pops! For the full recipe, check the section above. The crust is key for great mini pumpkin pie pops. Use ready-made pie crusts for ease. They save time and taste good. Roll out the crust gently. If it’s too thick, it won't bake well. Aim for a thin, even layer. This helps the pops stay crisp and flaky. After cutting, make sure the edges are sealed. You can crimp them with a fork for a pretty look. You can change the flavor of your pie pops easily. Try adding chocolate chips for a sweet twist. You can also add a pinch of nutmeg for warmth. If you like a bit of zest, mix in some orange zest. It adds freshness and brightens the flavor. For a spicier kick, add a dash of cayenne pepper. Get creative and find your favorite mix! How you serve these pops can make a big difference. Place them on a colorful platter. It adds a festive touch to your table. Top each pop with whipped cream. A sprinkle of pumpkin pie spice on top makes it look nice too. For a fun twist, use lollipop sticks. They make great handheld treats. Pair them with warm drinks, like cider or coffee, for a cozy fall vibe. For the full recipe, check out the details above. {{image_4}} You can change the filling to keep things fun. Try using sweet potato puree instead of pumpkin. It gives a nice twist. For a chocolate version, mix in cocoa powder. You could also add some chopped nuts or chocolate chips for crunch. Fruit fillings are great too. Apple or pear can bring a fresh taste. Mix in cinnamon or nutmeg for a warm flavor. The options are endless, so get creative! If you need a gluten-free option, use almond flour or gluten-free pie crusts. These work well and taste great. You can also try puff pastry for a flakier texture. For a lower-carb choice, consider using a crust made of crushed nuts. If you're vegan, replace the egg wash with almond milk. This will give your crust a nice shine without eggs. For Halloween, add a little food coloring to your filling. This makes it spooky and fun! For Thanksgiving, decorate the pops with fall leaves using icing. Christmas is great for peppermint flavors. Add crushed candy canes to the filling for a minty kick. You can even make mini apple pie pops for a summer picnic. Themed variations make your treats festive and exciting! For the full recipe, check out the [Full Recipe]. To keep your mini pumpkin pie pops fresh, place them in an airtight container. You can store them at room temperature for up to two days. If you want to keep them longer, refrigeration is best. They will stay fresh in the fridge for about a week. Just make sure to cover them well to avoid drying out. Freezing is a great option for long-term storage. First, let the pops cool completely. Then, wrap each one tightly in plastic wrap. After wrapping, place them in a freezer-safe bag or container. They can last in the freezer for up to three months. When ready to enjoy, simply thaw them in the fridge overnight. To reheat your mini pumpkin pie pops, preheat your oven to 350°F (175°C). Place the pops on a baking sheet and heat for about 10-15 minutes. This will make them warm and crispy again. Avoid using the microwave. Microwaving can make the crust soggy, and we want that nice crunch. Enjoy your pops with a dollop of whipped cream! For the full recipe, check out the link above. Yes, you can make Mini Pumpkin Pie Pops ahead of time. Prepare the pops and freeze them before baking. Wrap each one in plastic wrap or place them in a freezer bag. When you're ready to bake, just remove them from the freezer. Bake directly from frozen, adding a few extra minutes to the baking time. This way, you can enjoy fresh pops whenever you want. You will know the Mini Pumpkin Pie Pops are done when they turn golden brown. Keep an eye on them around the 15-minute mark. The crust should look flaky and cooked through. If you press gently on the top, it should feel firm. A good sign is the warm, sweet aroma filling your kitchen. Mini Pumpkin Pie Pops pair well with whipped cream. You can also serve them with a scoop of vanilla ice cream. A drizzle of caramel sauce adds a nice touch too. For a festive feel, sprinkle a bit of extra pumpkin pie spice on top. These toppings enhance the flavors and make the pops even more special. Yes, you can use fresh pumpkin instead of canned puree. Start by cooking the pumpkin until it is soft. You can roast it or boil it. Then, scoop out the flesh and mash it until smooth. Make sure to strain any excess water. This fresh pumpkin will add a unique flavor to your pops, making them even more delicious. Making Mini Pumpkin Pie Pops is fun and easy. I love to start with the right ingredients. Here’s what you need: - 1 cup pure pumpkin puree - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 1 teaspoon pumpkin pie spice - 1/2 teaspoon pure vanilla extract - 1 package of ready-made pie crusts (contains 2 crusts) - 1 egg, beaten (for egg wash) - Lollipop sticks (optional) - Whipped cream for serving This recipe brings fall flavors to life. You’ll mix the pumpkin puree with sugars and spices. The brown sugar adds depth, while the vanilla gives a lovely aroma. I recommend using ready-made pie crusts to save time. They make the process smoother, and you can focus on the filling. If you want, you can make your own crust from scratch. Just keep it simple. When assembling the pops, use a round cookie cutter. Cut out circles about 3 inches wide. You will need around 12 circles. This helps create the perfect shape for your mini pies. For the filling, place a spoonful in the center of each circle. Use about 1 tablespoon to avoid overfilling. Then, insert a lollipop stick if you want. This makes them easier to eat and adds a fun touch. Once you press the top crust on, crimp the edges with a fork. This step seals in the filling and looks great too. After that, brush the tops with the beaten egg. This gives them a nice golden finish. Bake them at 375°F (190°C) for 15-18 minutes. They should be golden brown and flaky. Let them cool before serving. For a special touch, serve them on a pretty plate with whipped cream on top. You can sprinkle a bit of extra pumpkin pie spice for flair. Enjoy your mini pumpkin pie pops! You learned how to make Mini Pumpkin Pie Pops with simple steps. We covered key ingredients, customizations, and allergen alternatives. I shared tips for the perfect crust and fun filling variations. You now have storage methods to keep them fresh. The joy of baking these treats adds to any gathering. Remember, the options are endless. Enjoy creating your delicious Mini Pumpkin Pie Pops!](https://tossedflavors.com/wp-content/uploads/2025/07/be48e959-470b-45e1-bc73-53d401f24939-300x300.webp)
Mini Pumpkin Pie Pops
Indulge in the fall spirit with these delightful Mini Pumpkin Pie Pops that are perfect for any gathering! Made with creamy pumpkin puree and warm spices, these tasty treats are easy to prepare and fun to eat. Learn how to create this charming dessert using ready-made pie crusts and a few simple ingredients. Click through for the full recipe and impress your family and friends with these seasonal favorites!