Are you ready for the best recipe you’ll see this year?? I hope so, because today I’m bringing you these Pumpkin Pie Pops — where Pumpkin Pie meets Pop Tarts meets secretly good-for-you deliciousness.
These rich and sweet Pumpkin Pie Pops will satisfy your sweet tooth!
You’d never know they’re vegan, dairy free, and lower in sugar too!
If you’ve ever wondered how to make those limited edition Pumpkin Pie Pop Tarts at home, and a little healthier while you’re at it, look no further.
Thanks to Edward Sons® for sponsoring this post, and thank YOU for supporting the brands that keep Desserts With Benefits going! All opinions are mine and mine alone.
I know I’ve said it before, but I’m not the biggest fan of pumpkin pie. I mean, it tastes great, don’t get me wrong… it’s just a texture thing. I like fluffy cake and chewy cookies and crunchy biscotti, not so much the creamy stuff like flan, creme brûlée, cheesecake, and pumpkin pie.
But I know the vast majority of dessert-lovers adore pumpkin pie. So what’s a good middle ground recipe for BOTH of us?
These Pumpkin Pie Pops! It’s literally homemade pumpkin pie filling all wrapped up in an uber flavorful pie crust.
I started the pumpkin pie filling with pure pumpkin puree and sweetened it with pure maple syrup. To add some richness, I whisked in some of Native Forest’s organic coconut cream. To omit the eggs (a typical ingredient in pumpkin pie), I also added in a few tablespoons of Let’s Do Organic’s organic corn starch. For a punch of pumpkin spice flavor, I made sure to include a healthy dose of pumpkin pie spice AND cinnamon. Cook it on the stove for just 5 minutes and BAM! You’re already halfway done with the recipe.
After rolling out the pie crust, I used my (brand new!) pumpkin cookie cutter to make adorable little cutouts. Top half of them with the pumpkin pie filling, press the rest of the cutouts on top, and bake.
The icing is totally optional, but it makes them really festive. It’s naturally colored and flavored too, thanks to Edward Son’s turmeric juice and ginger juice.
If you’re in the market for a dessert to impress, you definitely have to give these Pumpkin Pie Pops a go!
Thaw the pie crusts while you make the filling (~20 minutes total, or until you can roll them out).
In a medium saucepan, whisk together the pumpkin purée, maple syrup, and coconut cream.
Whisk in the corn starch, pumpkin pie spice, cinnamon, and salt. Place over medium/high heat and whisk constantly for ~3 minutes, or until it thickens slightly. Reduce the heat to medium and cook for an additional 2 minutes. When it’s ready, it should look like a thick pudding. Let cool.
Use a pumpkin cookie cutter to punch cutouts out of the pie crusts. Re-roll the excess dough so you can make more pops. I was able to get 24 cutouts total (which makes 12 pops).
Fill a piping bag with the pie filling and snip a small corner. Pipe onto half of the cutouts, leaving a ¾” margin around the edges.
Gently stretch the remaining cutouts (similar to how you’d stretch pizza dough) so that they are large enough to top the bottom half with the filling. Use a fork to crimp the edges of the pops. Bake for 15 minutes. Let cool completely, then gently push in cake pop sticks or popsicle sticks.
In a bowl, whisk together all of the ingredients.
Fill a piping bag with the pie filling and snip a tiny corner. Pipe your design of choice onto the completely cooled pops. Serve and enjoy!
**For a lower sugar version, use powdered erythritol instead.
Recipe adapted from: Pie Pops
Everything about these Pumpkin Pie Pops screams Fall, Halloween, cool weather, fuzzy sweaters, and good feels.
With love and good eats,
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