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Pumpkin Pie Pops

These Pumpkin Pie Pops are a cozy, bite-sized twist on classic pumpkin pie — rich, creamy, and wrapped in flaky pastry on a stick. Perfect for fall gatherings, Thanksgiving dessert tables, or fun baking projects, these mini pumpkin pies are easy to make, adorable to serve, and impossible to resist.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

For the Mini Pumpkin Pies

  • 2 deep dish frozen pie crusts 9-inch each, thawed
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon pumpkin pie spice
  • 1 egg beaten (for brushing and binding)
  • 6- inch lollipop sticks optional

For the Glaze

  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 –4 tablespoons maple syrup adjust for desired consistency

Instructions
 

Prepare the crusts:

  • Preheat oven to 375°F (190°C).
  • Unroll the thawed pie crusts on a lightly floured surface. Using a round or seasonal cookie cutter, cut out circles (about 3 inches in diameter).

Make the filling:

  • In a small bowl, mix together pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice until smooth.

Assemble the pops:

  • Place half of the crust circles on a parchment-lined baking sheet.
  • Spoon about 1 teaspoon of pumpkin filling into the center of each.
  • If using, gently insert a lollipop stick into the filling so it reaches halfway through the circle.
  • Brush the edges with beaten egg.
  • Top with the remaining crust circles and press edges firmly with a fork to seal.

Brush and bake:

  • Lightly brush the tops with beaten egg for a golden finish.
  • Bake for 18–22 minutes, or until golden brown and crisp.

Cool and glaze:

  • Let the pie pops cool slightly on a wire rack.
  • Whisk together powdered sugar, vanilla, and maple syrup until smooth, then drizzle or brush over the pops.

Serve and enjoy:

  • Serve warm or at room temperature — they’re delicious both ways!

Notes

  • Crust options: You can also use homemade pie crust or puff pastry for a flakier finish.
  • Make ahead: Assemble the pops and refrigerate them for up to 24 hours before baking.
  • Storage: Store baked pie pops in an airtight container for up to 3 days. Warm them slightly before serving for the best texture.
  • Decoration: Add a sprinkle of cinnamon sugar before baking for extra flavor.
  • Shape ideas: Try pumpkin, leaf, or heart-shaped cutters to match the season or occasion.