PUMPKIN PIE POPS
Even after a big Thanksgiving dinner, you can find room for a pumpkin pie pop! This pumpkin dessert is so delicious, it is simply irresistible.
Provided by BHG Test Kitchen
Time 37m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Let piecrusts stand at room temperature according to package directions. Line two baking sheets with parchment paper or lightly grease.
- For filling*, in a small bowl combine pumpkin, brown sugar, 1/2 teaspoon of the pumpkin pie spice, and the vanilla.
- For spice sugar, in a small bowl combine granulated sugar and remaining 1/4 teaspoon pumpkin pie spice.
- On a lightly floured surface, unroll one pie crust. Roll with a rolling pin to 12-inch diameter. Cut dough with a 2-1/2-inch round or pumpkin-shape* cookie cutter. Repeat with remaining pie crust.
- Place half of the cutouts on the prepared baking sheets. Brush edges with milk. Press the tip of a lollipop stick on each cutout. Spoon 1 1/2 teaspoons of the filling into the center of cutouts. Top with the remaining pastry cutouts; seal edges with a fork. Brush tops with milk and sprinkle with spice sugar.
- Bake 12 to 15 minutes or until golden brown. Using a spatula, transfer pie pops to wire racks (do not pick up by sticks while hot); cool.
Nutrition Facts : Calories 107 kcal, Carbohydrate 15 g, Cholesterol 2 mg, Protein 1 g, SaturatedFat 2 g, Sodium 118 mg, Sugar 4 g, Fat 5 g, UnsaturatedFat 2 g
PUMPKIN CAKE POPS
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 2h30m
Yield 6 dozen pops
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. For the cake: Lightly coat a 9-by-13-inch baking dish with nonstick spray and set aside. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl and set aside. In a medium bowl, whisk the eggs and sugars together. Stir in the milk and vanilla, and then add the oil. Whisk in the pumpkin puree and pour the liquid mixture over the dry mixture. Use a wooden spoon to stir the batter together, and then switch to a whisk and give the batter a good 3 or 4 beats before pouring it into the prepared baking dish. Use a rubber spatula to smooth out the batter and place it in the oven until the cake is golden and springs back to light pressure, 25 to 28 minutes. Remove from the oven and set aside to cool completely. Meanwhile, place the pecans on a rimmed baking sheet and toast them until fragrant, about 5 minutes. Transfer the nuts to a large plate to cool, then transfer to a cutting board and finely chop. Place the nuts in a medium bowl and set aside. Divide the cake into quarters and crumble it into a large bowl. Once all of the cake is crumbled, drag 2 forks through the cake in opposite directions to crumble it into a very fine crumb (you can also use a food processor to pulse the cake into fine crumbs). Set aside.
- For the frosting: Line a rimmed baking sheet with parchment or waxed paper and set aside. Using a stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium speed until airy, about 3 minutes. Add the confectioners' sugar and beat until combined. Increase the speed to medium-high and beat until fluffy, about 5 minutes. Stir the cream cheese frosting into the cake crumbs and, once the mixture looks like wet graham crackers crumbs, roll it into ping pong-size balls. Place the cake balls on the prepared baking sheet and freeze for 1 hour. Place the chocolate in a medium microwave-safe bowl and melt at 50-percent power, stirring every 30 seconds until the chocolate is completely melted, 2 to 2 1/2 minutes (or melt the chocolate over a double boiler, stirring often, until the chocolate is melted). Remove the cake balls from the freezer and insert a lollypop stick or small appetizer-length skewer into the top of each one (stick it in far enough so it is more than halfway through but doesn't puncture the other side of the ball). Dip each ball into the white chocolate, using a spoon to help coat the underside. Tap the stick against the side of the bowl a few times and swirl the stick to encourage the excess chocolate to drip back into the bowl. Dip the top of the ball into the nuts, and then place the cake pop back on the parchment paper-lined baking sheet, nut-side down (so the stick points straight up). Repeat with the remaining cake balls. Let the cake pops stand at room temperature for 10 minutes before serving. Serve that day or refrigerate for up to 3 days and then serve.
PECAN PIE PUMPKIN CAKE POPS
Steps:
- Preheat the oven to 350 degrees F.
- Put the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Remove from the oven, cool and then chop.
- Crumble the cake into a large bowl.
- Put the heavy cream and chocolate chips in a medium heatproof bowl and microwave in 30 second intervals, stirring after each time, until the chips have melted and the mixture is smooth.
- Line a baking sheet with parchment paper. Sprinkle the rum over the cake crumbs. Then pour the melted white chocolate over the cake crumbs. Add the pecans and stir with a fork to combine and moisten the cake. Squeeze about 2 tablespoons of the cake crumbs in your hand and roll into a ball. (A small cookie scoop helps to portion the cake; just press it firmly into the scoop, remove and roll in your hands to form a ball.) If you have trouble with the cake sticking together, add cream and/or rum, about 1 tablespoon at a time, until it does. Repeat with the remaining cake crumbs. Place the balls on the prepared baking sheet and refrigerate for 2 hours or freeze for 30 minutes. Remove 5 minutes before using.
- Put the green candy melts and 1 tablespoon of the coconut oil in a medium heatproof bowl. Microwave in 30 second intervals, stirring in between, until smooth. (Alternatively, you can melt it over a double boiler.) If the chocolate is still thick and not smooth, add more coconut oil 1 teaspoon at a time until smooth. Let the chocolate cool 1 minute before dipping.
- Dip 2 inches of a lollipop stick into the green chocolate, rolling to coat and removing any excess. Insert the green end into the center of the cake ball, so about 1 inch of the green is exposed. Repeat with the remaining lollipop sticks.
- Put the orange candy melts and 3 tablespoons of the coconut oil in a medium heatproof bowl. Microwave in 30 second intervals, stirring in between, until smooth. (Alternatively, you can melt it over a double boiler.) If the chocolate is still thick and not smooth, add more coconut oil 1 teaspoon at a time until smooth. Let the chocolate cool 1 minute before dipping.
- Dip each cake pop into the orange chocolate, taking care not to get any on the green stem. Let the excess chocolate to drip off and then put back onto the parchment-lined baking sheet. Then dip the pops one more time in the orange chocolate. Refrigerate for 5 minutes.
- Put the remaining green chocolate (about 1/4 cup) into a disposable pastry bag or zip-top bag. Pipe vines and leaves on top of the cake pop where the stem is.
PUMPKIN PIE POPS
These fall-themed Pumpkin Pie Pops are tasty, adorable, and dazzling. If you are looking to step up your holiday fun, this will get everyone in the spirit! Sparkly sugar on flaky buttery pie crust is paired with a warm, spicy pumpkin filling that will absolutely delight!
Provided by Jessica - The Novice Chef
Categories Pie
Time 32m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400° and make sure the oven rack is in the middle of the oven. Line a cookie sheet with parchment paper and spray the parchment paper with nonstick cooking spray.
- In a medium sized mixing bowl, combine pumpkin puree, brown sugar, salt, and pumpkin pie spice.
- Pour pumpkin mixture into a small saucepan and over medium-high heat stir and cook till filling thickens about 6-8 minutes.
- Remove from heat and add in cream cheese, 1 egg lightly beaten, and vanilla extract and mix until well combined and smooth. Set aside.
- Take your chilled pie crust, roll out and cut out pumpkin shapes and place on parchment paper.
- Place popsicle sticks in the center of each pumpkin so that the stick is halfway up each pumpkin and the longest portion of the stick is coming out of the bottom of the pumpkin.
- Add a small spoon of filling to the middle of the pumpkin cut out.
- Optional: Next cut out the tops of the pumpkins and with a small sharp knife cut small triangles for the eyes and a simple smile or toothy grin for the mouth.
- Place the tops on the pies. Use a fork and press around the edges of each pie to crimp and seal the edges.
- Brush tops with beaten egg and sprinkle with turbinado sugar, if desired.
- Place in the oven and bake for 12-15 minutes or until golden brown.
- Remove from the oven and allow to cool on the cookie sheet. Use a spatula to lift the pies and place in a glass Kerr canning jar full of sugar to display and serve.
Nutrition Facts : Calories 153 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 154 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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