A Thanksgiving feast is never complete without the presence of a perfectly baked pumpkin pie. However, this year we say keep to tradition but spice it up a tad. Candace Nelson, founder of Sprinkles Cupcakes, is sharing with us her delicious and incredibly cute Pumpkin Spice Pie Pop recipe. These pops will make the perfect addition to the Thanksgiving dessert table this year and, not to mention, kids will go crazy over them.
Small fondant plunger/cutters (about 1- 2 cm), cellophane, and ribbon for packaging
Pie Pop Dough
Pumpkin Spice Filling
You can also use store-bought apple butter, pumpkin butter, or Nutella to fill your pie pops.
How To Make Pie Dough
1. In the bowl of a food processor, blend the flour, salt, and sugar.
2. Add butter to the mix and pulse several times until the butter is slightly larger than pea-sized.
3. Add 1/4 cup of water and pulse a few times.
4. With your hands, squeeze some of the dough together.
5. If it binds together without cracking it is properly hydrated. If not, add more water, a tablespoon at a time, pulsing until the mixture looks mostly like cornmeal with small pea-sized pieces of butter remaining and holds together when pressed.
6. Divide the dough in two and wrap it in plastic. Put in the fridge to chill for at least an hour.
7. At the end of completion you will use 1 egg, beaten and 1/4 cup granulated sugar to brush on dough.
After the dough is made, let it rest for at least an hour in the fridge.
Preheat oven to 350F degrees and then make the filling
Using a large spoon or a spatula beat together the pumpkin, brown sugar, cream, maple syrup, egg and vanilla.
Add spices and mix to combine. Pour into a baking dish or pie pan and bake for about 20 minutes, until just set.
Remove and allow to cool.
Increase oven temperature to 375 degrees.
Remove dough from refrigerator and allow to sit at room temperature for 10 minutes until cool but malleable. On a floured surface roll both dough discs until 1/4-inch thick. Once the dough is rolled, place it on a cookie sheet (or bottom of a baking sheet) lined with parchment paper.
Freeze for about 15 minutes.
Remove the rolled dough from the freezer and using a 3-inch biscuit cutter, cut as many circles from the dough as you can. You will get about 36 circles.
Set half the dough circles onto baking sheets lined with parchment and add a lollipop stick firmly into the dough (without pushing it all the way through.) The stick should be centered in the dough with the end of the stick just an inch from the top of the dough circle.
On the other dough circles, cut small vents or decorative shapes. You can also use a small paring or Exacto knife to cut shapes freeform.
Dipping your index finger in the beaten egg wash, moisten the perimeter of the circle and top with another dough circle. Press the dough circles together with your fingers and then use the tines of a fork to fully seal both disks together. Repeat with remaining dough circles.
Brush the top of the pie pops with egg wash and sprinkle generously with sugar if desired.
Bake for about 20 minutes or until golden brown. Remove from the oven. Allow to cool and serve.
Candace Nelson is the founder of Sprinkles Cupcakes and Pizzana, judge and producer on Netflix’s Sugar Rush, host of Live to Eat podcast, and author of The New York Times Best Seller The Sprinkles Baking Book. She is currently hosting The Pie Pop-Up. an online course teaching bakers of all skill levels the art of pie.