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.
PUMPKIN PUSH-IT-UP POPS
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
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 PUMPKIN PUSH-UP PIE POPS
I made a recipe like this one once. My niece was givng me a hard time about having everything for that get together on a stick. She told me "well at least the desserts not on a stick lol." I was frosting the cupcakes opened a draw, pulled out a chopstick, stuck it on the chopstick & said "There you go, cake on a stick." I did it before I even knew it was cool.
Provided by Vanessa "Nikita" Milare @Kitkat777
Categories Cakes
Number Of Ingredients 9
Steps:
- First pre-heat the oven to 350F. Then spray 36 mini muffin pan with cooking spray. Then in a large bowl mix the first 4 ingerdinets with 1 tsp. of the pumpkin spice with an eletric mixer on low speed until moistened. Then beat on medium speed for about 2 mins,scraping the bowl occasionally. Then fill each muffin cup 2/3 full.
- Next bake for about 15 mins or until toothpick comes out clean. Then remove from muffin pan onto a wire rack. Cool completley for about 15 to 20 mins.
- Next mixthe remaining pumpkin pie spice into the frosting.
- Then to stack the pops. Drop 1 mini cupcake into each container. Add a full spoon of the frosting,then add another cupcake on top & frost. Then sprinkle with pumpkin spice.
- How I made it without the containers. I used a large wooden chopstick. I frosted each cupcake first, then push the chopstick throw the first one & then push throw another cupcake & top with pumpkin spice.
PUMPKIN SPICE ICE POPS
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
For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple. And speaking of simple, this easy pumpkin pie recipe offers a foolproof way to handle the dough for the crust. Put away the rolling pin - this easy pat-in crust makes prep a breeze!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
- In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
- To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
- Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
- In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.
Nutrition Facts : Calories 185, Carbohydrate 37 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
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