Pumpkin Pie Pops

Prep 20 mins
Cook 12 mins
Total 32 mins

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 plus a warm, spicy pumpkin filling equals absolute delight!

Pumpkin pie pops in a jar of sugar.

Easy Pumpkin Pie Pops

I’m all for a classic pumpkin pie. They’re a Thanksgiving staple, after all. But, making a pie can be quite the task. You’ve got to make the dough, prepare the filling, arrange the pie for the oven, wait for it to bake, etc. It’s a process. A delicious process, but a process nonetheless!

So, instead of baking a full on pie, sometimes I like to make pie pops to keep things quick and easy. Since it’s fall, I thought this Pumpkin Pie Pops recipe would be perfect to share. They’re basically mini pumpkin pies on a stick, and they’re bound to be a hit with all pie lovers!

These sweet pie pops have a flaky crust and a rich pumpkin filling, and they’re topped with coarse sugar for extra flair. You can decorate them as jack-o-lanterns, simply shape them into mini pumpkins, etc. Either way, kids and adults will “oooo” and “ahhhhh” over these precious little pastries!

Two jars of pumpkin pie pops.

What Are Pumpkin Pie Pops?

Pie pops are essentially pie lollipops, or mini pies on a stick. You can make any kind you like (apple pie, cherry pie, key lime pie, etc.) but today I’m doing pumpkin because ’tis the season! I love making these cute individual pies because they’re fun to eat, and because you get a little sweetness without eating a whole slice of pie, which is nice if you’re trying to watch the sugar intake. (You can always eat a couple, though, if your cravings aren’t quite cured!)

Ingredients for pumpkin pie pops.

Recipe Ingredients

As for the ingredients, everything should look pretty standard. Here are all the pie necessities you’ll need to gather up before starting:

  • Pumpkin Puree: Be sure to grab pumpkin puree and not pumpkin pie filling – sometimes the labels look similar.
  • Brown Sugar: You can use light brown or dark brown sugar, it’s up to you. I tend to use light brown sugar for its caramel-y flavor.
  • Salt: To balance out the sweetness.
  • Pumpkin Pie Spice: For a little extra pumpkin flavor!
  • Cream Cheese: For rich flavor, and to make the filling extra creamy.
  • Eggs: To bind the filling together, and to help the sugar stick to the outside of the pie crust.
  • Vanilla Extract: For a touch more sweetness.
  • Pie Crust: I like to use a refrigerated pie crust (because it’s easy!) or puff pastry.
  • Lollipop Sticks: They can’t be pie pops without lollipop sticks!
  • Turbinado Sugar: For sprinkling on top of the pies.

How to Make Pumpkin Pie Pops

This is going to look like a lot of steps, but I promise you they’re really easy steps. And totally worth your while/effort. It takes me about 20 minutes to prep these pumpkin pie pops, and then they’re ready for the oven! Did I mention they make your kitchen smell amazing?

Here’s what you’ll need to do:

For the Filling

Preheat the Oven to 400°F: 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.

Mix the Filling Ingredients: In a medium-sized mixing bowl, combine the pumpkin puree, brown sugar, salt, and pumpkin pie spice. Pour this pumpkin mixture into a small saucepan and, over medium-high heat, stir and cook until the filling thickens (about 6-8 minutes).

Pumpkin puree mixed with brown sugar.

Add Cream Cheese: Remove from the heat and add in cream cheese, a lightly-beaten egg, and vanilla extract and mix until everything is well-combined and smooth. Set aside.

For the Pie Pops

Cut Out the Dough: Take your chilled pie crust, roll it out, and cut out pumpkin shapes. Place them on a sheet of parchment paper.

Arrange the Lollipop Sticks: Place lollipop 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 the Filling: Add a small spoonful of filling to the middle of the pumpkin cut outs. (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 the tops with beaten egg and sprinkle them with turbinado sugar, if desired.

Bake: Place the pops in the oven and bake them for 12-15 minutes, or until golden-brown. Remove them from the oven and allow them to cool on the cookie sheet. Use a spatula to lift the pies and place them in a glass Kerr canning jar full of sugar to display and serve.

Tips for Success

Got it all down? Good! In that case, I’ve got a few more quick tips to share with you before you get started on these homemade pie pops:

  • Optional Decorating: You can cut little eyes and a mouth into the pie crust tops, or, after the pie pops are baked and cooled, you can use black icing and paint the eyes and mouth on the tops.
  • Use a Cookie Cutter: It’s nice to have a pumpkin shaped cookie cutter for uniform pies. These can be easily found in most stores around Halloween and Thanksgiving, and can be purchased year-round online.
  • Placing the Lollipop Sticks: If you want to brush the dough with some egg wash before lightly pressing the sticks in, that will ensure that they don’t fall out of the pie. They shouldn’t anyway, but just in case. 🙂
  • Do I Have to Use Turbinado Sugar? You will need Turbinado sugar – or coarse sugar – for sprinkling on top to get that pretty sparkly finish.
Baked pumpkin pops on a baking sheet.

Serving Suggestions

These pumpkin pie pops are pretty perfect as-is, but you can make some additions if you want to! My kids are big advocates of a healthy dose of whipped cream, and I’m inclined to agree with them. A drizzle of caramel sauce is also always welcome…

How to Store and Reheat Leftovers

These pumpkin pie pops will keep refrigerated in an airtight container – or sealed with cling wrap – for up to 5 days. They will also freeze well for up to 3 months. To thaw, place in the refrigerator overnight.

To reheat, simply place the pie pops on a baking sheet and bake them again at 400 degrees F for a couple of minutes, until they’re warm and golden-brown.

Mini pie pops on lollipop sticks, in jars.
Yield: 12 pie pops

Pumpkin Pie Pops

Pumpkin pie pops in a jar of sugar.

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!

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • 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
  • 1 box refrigerated pie crust or puff pastry
  • Lollipop sticks
  • 1 tablespoon turbinado sugar - for sprinkling on top

Instructions

  1. 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.
  2. In a medium sized mixing bowl, combine pumpkin puree, brown sugar, salt, and pumpkin pie spice.
  3. Pour pumpkin mixture into a small saucepan and over medium-high heat stir and cook till filling thickens about 6-8 minutes.
  4. Remove from heat and add in cream cheese, 1 egg lightly beaten, and vanilla extract and mix until well combined and smooth. Set aside.
  5. Take your chilled pie crust, roll out and cut out pumpkin shapes and place on parchment paper.
  6. 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.
  7. Add a small spoon of filling to the middle of the pumpkin cut out.
  8. 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.
  9. Place the tops on the pies. Use a fork and press around the edges of each pie to crimp and seal the edges.
  10. Brush tops with beaten egg and sprinkle with turbinado sugar, if desired.
  11. Place in the oven and bake for 12-15 minutes or until golden brown.
  12. 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.

Notes

  • Optional Decorating: You can cut little eyes and a mouth into the pie crust tops, or, after the pie pops are baked and cooled, you can use black icing and paint the eyes and mouth on the tops.
  • Use a Cookie Cutter: It’s nice to have a pumpkin shaped cookie cutter for uniform pies. These can be easily found in most stores around Halloween and Thanksgiving, and can be purchased year-round online.
  • Placing the Lollipop Sticks: If you want to brush the dough with some egg wash before lightly pressing the sticks in, that will ensure that they don't fall out of the pie. They shouldn't anyway, but just in case. 🙂
  • Do I Have to Use Turbinado Sugar? You will need Turbinado sugar - or coarse sugar - for sprinkling on top to get that pretty sparkly finish.
  • Storage: These will keep refrigerated in an airtight container, or sealed with cling wrap, for up to 5 days. They'll also freeze well for up to 3 months. To thaw, place in the refrigerator overnight.
  • Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 153Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 154mgCarbohydrates: 16gFiber: 1gSugar: 7gProtein: 3g

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    More Pumpkin Treats to Try

    Looking for more pumpkin dessert recipes? Here are some of my favorites:

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    Welcome!

    Jessica
    I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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