If you want my opinion, the very best part of a pumpkin pie is the crust—to be specific, that gooey caramelized piece of crust right where the pumpkin pie filling and the dough meet and get all golden. Ya, that’s the happy place. If like me, you love yourself some pie crust, pie pops will definitely be your new favorite dessert.
Jack-O-Lantern Pumpkin Pie Pops are basically mini pumpkin pies (with double the crust) baked on a stick for easy and portable munching. Not a bad idea for Halloween parties if you ask me! And while you may think this recipe is all looks, think again. This just so happens to be a DE-licious pie recipe. Sweet and extra tender homemade pie crust is the magic behind these pie pops accompanied by a sticky honey sweetened pumpkin center. Of course you could always use a store-bought pie crust but if you have the time, I beg of you to try this dough! It’s totally worth the extra effort.
To make these sweet little jack-o-lantern faces you could either use a cookie cutter like this one or cut “carve” up your pumpkins with a small paring knife like I did. And don’t worry about being perfect! These funny faces take on their own little personalities after baking. The one-tooth grin has to be my favorite.
To serve, stick pie pops into a container filled with candy corn for a cute and edible center piece on your Halloween table. Is it just me or do these pies look like they’re having a party? I couldn’t help but smile photographing their funny faces…and eating them too!
photos by Leah Bergman
- 2 1/2 cups all-purpose flour
- 3 Tbsp sugar
- 1/2 tsp salt
- 2 sticks butter, chilled and diced
- 1 large egg yolk, beaten
- 1 tsp vanilla extract
- 1 egg, beaten mixed with 2 Tbsp milk for egg wash
- 3/4 cup pumpkin puree
- 1 Tbsp pumpkin pie spice
- 1 large egg
- 1/4 tsp salt
- 1/3 cup honey
- * 3-inch pumpkin shaped cookie cutter
- * 24 wooden popsicle sticks
- Make the pastry: Combine flour, sugar and salt in a food processor and pulse to combine. Add the butter and mix on high for 10 seconds or until the mix resembles cornmeal. Put the egg yolk in a bowl and pour in 1/4 cup ice-cold water. Add the vanilla extract and mix to combine. Add the egg mixture to the butter and flour and pulse 20-30 seconds until the mixture starts to come together. It should stick together easily when gathered into a ball. Wrap in cling wrap or a plastic bag and chill in the fridge 30 minutes or overnight.
- To make the filling: heat the pumpkin puree and spice in a saucepan set over medium heat, just long enough for the spices to become fragrant. Remove from the heat and pour into a bowl to cool. Wen the filling comes to room temp. whisk in the egg, salt and honey and chill in the fridge.
- Put the pastry on a floured work surface and roll out to a 1/8" thickness. Stamp out 48 pumpkins and chill in the refrigerator 30 minutes until firm.
- Preheat the oven to 350 degrees.
- Take half of the pastry pumpkins out of the fridge, and cut out jack-o-lantern faces using a small paring knife. *note: this is easiest if dough is nice and cold/firm. If needed, chill again before moving onto the next step.
- Remove all of the pumpkins from the fridge, and arrange whole pumpkins baking sheets 1" apart.
- Brush the edges with egg wash and top each with a popsicle stick. Add 1 Tbsp pumpkin pie filling and cover with a jack-o-lantern pumpkin.
- Crimp the edges with a fork and brush with egg wash.
- Bake on the middle rack for 20-25 minutes or until golden brown. Serve at room temperature.
- Note: The original recipe says to bake for 15-20 minutes. My pies needed to bake for about 25 minutes to brown properly.