Mini Pumpkin Pie Pops #desserts #pumpkin

Mini Pumpkin Pie Pops #desserts #pumpkin

I Adore this season, particularly where we live. We have the most ravishing fall hues going on the present moment. It's been getting crisp outside during my long strolls, so I needed a not half bad treat that would help warm me up. I made these small scale pumpkin pie pops yesterday and they were soooooo great! It was a cold and drizzly day and these just appeared to be the ideal treat to oblige the climate.

These smaller than usual pumpkin pie pops have the majority of the great kinds of pumpkin pie in a charming minimal single estimated divide. They sort of end up like a hybrid of pumpkin pie and a pumpkin treat. I prepared them with a candy inside, in light of the fact that, well, small pies on a candy stick are out and out charming. Yet, the stick is absolutely discretionary.

It had a smooth surface with a trace of maple enhancing and an excellent rich shading. Don't you simply need to plunge your finger in that coating for a taste? Mmmmm… They tasted soooooo great! Every one of the kinds of pumpkin pie, however in a reduced down segment. They're practically similar to treats.

Also try our recipe Pumpkin Cheesecake Swirl Muffins

Mini Pumpkin Pie Pops #desserts #pumpkin

These small scale pumpkin pie pops are SO Adorable and they're extremely simple to make! They have every one of the kinds of pumpkin pie with an astounding maple sugar coat on top!

For the Mini Pumpkin Pies:

  • 2 Deep Dish Frozen Pie Crusts (9 inch)
  • ½ cup Pumpkin Puree
  • ¼ cup Brown Sugar
  • 1 Tablespoon Maple Syrup
  • ¼ teaspoon Pumpkin Pie Spice
  • 1 Egg, beaten
  • 6" Lollipop Sticks (optional)

For the Glaze:

  • ½ cup Icing Sugar
  • ½ teaspoon Vanilla Extract
  • 2 to 4 Tablespoons Maple Syrup

For the Mini Pumpkin Pies:

  1. Defrost the frozen pie crusts on the counter for one hour.
  2. Remove from the pie tins and roll flat with a rolling pin. Use a pumpkin cookie cutter to cut out the pumpkin shapes.
  3. Preheat the oven to 350F.
  4. Combine the pumpkin puree, brown sugar, maple syrup and pumpkin pie spice in a small bowl and mix well.
  5. On a parchment lined baking sheet or a silicone baking mat, set out half of the pumpkin shapes.
  6. Brush the beaten egg over top of each of the entire pumpkin shapes.
  7. Gently press the lollipop stick into the pie dough, making sure it's indented slightly into the dough. There should be at least 1 inch of lollipop stick pressed into the dough.
  8. Add a small spoonful of pumpkin mixture to the center of the shape, over the lollipop stick, being sure to leave at least half an inch of space around the outer edges of the pumpkin shape to seal it closed.
  9. Line up the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press the edges closed slightly with your fingers.
  10. Using a fork, press around the edges of the pumpkin shape to seal it completely.
  11. Brush the top of the pumpkins with the beaten egg.
  12. Bake at 350F for 20 to 25 minutes until golden brown. (I baked mine for 23 minutes).

For the Glaze:

  1. Combine the icing sugar and vanilla extract in a small bowl. Add the maple syrup, 1 Tablespoon at a time until you have a slightly runny glaze. (I used 3 Tablespoons of maple syrup, but you might need slightly more or less).
  2. Pour the glaze into a zip lock bag, seal it closed, then cut off a small corner of the bag.
  3. Gently squeeze the glaze over the mini pumpkin pies.
  4. Enjoy!

Read more our recipe : Best Marshmallow Butterbeer Latte

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