Pumpkin Pie Pops Recipes

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PUMPKIN PIE POPS



Pumpkin Pie Pops image

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

1 15 ounce package refrigerated rolled pie crusts (2 crusts)
0.5 cup canned pumpkin
0.25 cup packed brown sugar
0.75 teaspoon pumpkin pie spice, divided
0.5 teaspoon vanilla
1 tablespoon granulated sugar
Milk
19 - 20 round paper lollipop sticks

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



Pumpkin Cake Pops image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 2h30m

Yield 6 dozen pops

Number Of Ingredients 19

Unflavored nonstick cooking spray
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/2 teaspoons pumpkin pie spice
2 large eggs
3/4 cup dark brown sugar
1/4 cup granulated sugar
3/4 cup nonfat milk
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup canned pumpkin puree
1 cup pecan halves, for decorating
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 pound confectioners' sugar
1 1/2 pounds finely chopped white chocolate (or two 11-ounce bags white chocolate chips)
1/4 cup vegetable shortening

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.

CRUSTLESS PUMPKIN PIE



Crustless Pumpkin Pie image

Add a twist to pumpkin pie by using orange peel, skim milk and eggs whites instead of whole eggs.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h20m

Yield 8

Number Of Ingredients 12

1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 tablespoon margarine, softened
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated skimmed milk
3 egg whites or 1/2 cup fat-free cholesterol-free egg product
1/2 cup granulated sugar
1/2 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons grated orange peel

Steps:

  • Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray.
  • In small bowl, mix all Brown Sugar Topping ingredients; set aside.
  • Place all Pumpkin Pie ingredients in blender or food processor in order listed. Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.
  • Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.

Nutrition Facts : Calories 185, Carbohydrate 36 g, Cholesterol 2 mg, Protein 6 g, ServingSize 1 Serving, Sodium 240 mg

PUMPKIN PUSH-IT-UP POPS



Pumpkin Push-It-Up Pops image

Combine Betty Crocker™ Super Moist™ spice cake mix with toffee-flavored whipped cream for a fun-to-eat fall treat.

Provided by Deborah Harroun

Categories     Dessert

Time 1h

Yield 20

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ spice cake mix
1 can (15 oz) canned pumpkin (not pumpkin pie mix)
1/3 cup vegetable oil
1/3 cup water
3 eggs
1 1/2 cups whipping cream
2 tablespoons packed brown sugar
1/2 cup toffee bits

Steps:

  • Heat oven to 350°F. Spray mini muffin cups with cooking spray.
  • In large bowl, beat cupcake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Fill each muffin cup two-thirds full with batter.
  • Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 15 minutes.
  • Meanwhile, in large bowl, beat cream and brown sugar with electric mixer on high speed until stiff peaks form. Spoon into piping bag or large resealable food-storage plastic bag; cut tip off bag.
  • To assemble, pipe small amount of filling in bottom of each push-it-up pop container. Drop 1 mini cupcake into each container; pipe filling on cupcake. Top each with second cupcake; pipe with filling. Add toffee bits. Place covers on containers until ready to serve. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

PUMPKIN PIE PUSH-IT-UP POPS



Pumpkin Pie Push-It-Up Pops image

A fun way to savor your Thanksgiving pie-our push-it-up pops are made with Betty Crocker™ Super Moist™ Yellow Cake, canned pumpkin and cream cheese frosting.

Provided by Jessica Walker

Categories     Dessert

Time 45m

Yield 18

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
18 push-up pop containers
Additional pumpkin pie spice or ground cinnamon

Steps:

  • Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
  • In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Fill each muffin cup two-thirds full with batter.
  • Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups onto cooling rack. Cool completely, about 15 minutes.
  • Meanwhile, mix remaining 1/2 teaspoon pumpkin pie spice into frosting.
  • To assemble push-up pops, drop 1 mini cupcake into each push-up pop container. Add generous teaspoon frosting to top of each cupcake. Top each with second mini cupcake. Add dollops of frosting to tops of each. Sprinkle each with additional pumpkin pie spice. Serve.

Nutrition Facts : ServingSize 1 Serving

PUMPKIN SPICE ICE POPS



Pumpkin Spice Ice Pops image

Pumpkin spice season keeps showing up earlier every year: Google searches for the flavor start climbing in late July, and last summer Starbucks brought back its pumpkin spice latte (PSL) on August 25 - almost a month before the start of fall! We created these ice pops so you can get your pumpkin spice fix and stay cool while you're at it! -Francesca Cocchi for Food Network Magazine

Provided by Food Network Kitchen

Categories     dessert

Time 4h5m

Yield 8 ice pops

Number Of Ingredients 0

Steps:

  • Whisk 1 cup canned pumpkin puree, 1/2 cup each sweetened condensed milk and half-and-half and 1 teaspoon pumpkin pie spice. Freeze in ice pop molds.

PUMPKIN PIE POPS



Pumpkin Pie Pops image

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

1 cup pumpkin puree (not pumpkin pie filling)
¼ cup brown sugar
¼ teaspoon salt
1 teaspoon pumpkin pie spice
4 ounce cream cheese
2 large eggs, divided
1 teaspoon vanilla extract
2 (9 inch) homemade pie crusts (or store bought)
Lollipop sticks
1 tablespoon turbinado sugar - for sprinkling on top

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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