Mini Pumpkin Pies | Pumpkin Pie Pops Recipe

Mini Pumpkin Pies | Pumpkin Pie Pops RecipeThese have all the flavours of pumpkin pie with an amazing maple sugar glaze on top.

Mini Pumpkin Pies | Pumpkin Pie Pops Recipe

Servings: 7 to 9


For the Mini Pumpkin Pies:
2 Deep Dish Frozen Pie Crusts 9 inch
1/2 cup Pumpkin Puree
1/4 cup Brown Sugar
1 Tablespoon Maple Syrup
1/4 teaspoon Pumpkin Pie Spice
1 Egg beaten
6 ” Lollipop Sticks optional

For the Glaze:
1/2 cup Icing Sugar
1/2 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. READ MORE

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