Fun and Easy Pumpkin Pie Pops {Recipe}

Have the niños take part in your family’s Thanksgiving dinner preparation this year.   Pumpkin pie pops are a great spin-off of the traditional pumpkin pie dessert we all love to indulge in after the big dinner.

Not only are they fun and easy for little hands to assemble, but require very few ingredients to create.  Because everything is ten times more fun on a stick, think of  this autumn treat as circular empanaditas on a stick.

Arrange them in a pretty flower vase to decorate the kid’s table as a fun centerpiece.

Pumpkin Pie Pops

You will need:

• 2  -  9” unbaked pie dough crusts
• ¾ cup brown sugar
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 3 large eggs
• 1 – 15 oz can plain pumpkin
• 1 – 12 oz can condensed milk
• 12 bamboo skewers or wooden popsicle sticks

Preparations:

Preheat oven to 350 F.

Soak bamboo skewers or wooden popsicle sticks in water for 15 minutes

In a small bowl, mix sugar, salt and spices.  Set aside.

In a separate bowl, beat 2 eggs.  Stir in pumpkin, sugar, salt and spice mixture and condensed milk.  Set aside.

Pie Pops Assembly:

1. On a floured surface, prepare pie dough by rolling out the crusts to 9 inches in diameter.
2. Using a 2  ½” cookie  or biscuit cutter, or the rim of an overturned glass, cut out as many circles as possible.  Gather dough scraps and roll out to cut out more circles.  Repeat with second pie dough.
3. Place half of the dough circles on two baking sheets and gently press skewers (or popsicle sticks) on each of them.
4. Place a tablespoon of pumpkin mixture on the center of each dough circle.
5. Beat the last egg in a separate bowl.
6. With a baking brush, brush egg wash around pumpkin pie filling .
7. Add the top crust by gently placing the second round on top of the round with pumpkin filling and skewer.
8. Using a fork, gently press around the pie sides to secure and seal the pie pops.
9. With fork, poke a few holes on top of the pie pop to let trapped air escape.
10. Once sealed, brush the pops with egg wash.

Bake for 15 minutes or until golden.

Makes 6 Pie Pops

{All photos courtesy of Ericka Sánchez}

Ericka Sánchez–Proudly born in Torreón, Coahuila Mexico, Ericka arrived in the United States in 1982 to El Paso, Texas. Her love of food began in her mom’s kitchen but flourished in a food photography studio where she assisted in food styling/design and photo shoots.

Now a wife and a mom to a 2-year old toddler, Ericka launched her bilingual blog Nibbles & Feasts in 2010 as a guide to satiating food cravings through recipes and to share her restaurant recommendations and food events in Los Angeles. You can read all of Ericka´s recipes here.