To celebrate the season, I thought I would try my hand at making Pumpkin Pie Pops:) I've seen pie pops all around the blogosphere and fell in love with them immediately:)
They're simple to make, taste great, and look cute!
My husband and I spent a good part of last Saturday driving through See Canyon (apple farms) and making a trip to Jack Creek Farms in Paso Robles. It was a beautiful day and at the farm I bought the perfect filling for the pie pops...
Recipe is included at the end of this post.
Pumpkin Pie Pops
Pillsbury refrigerated pie crusts (14.1 oz. box)
Pumpkin filling (pumpkin butter, custard, cooked pie filling, pudding...)
Unroll the pie crust and cut out mini crusts with 2 1/2" round biscuit cutter. Place one round crust on baking sheet and place popsicle stick down on the round about halfway up. Spoon about 1 teaspoon of filling in middle of each round crust, and spread around a little, but keep the filling away from the edges. Place the other round on top of the first and seal the edges by pressing down with a fork all the way around. (I actually poked pie vents in the top of each too.) Sprinkle with the grated nutmeg/sugar mixture. Place the baking sheet in a preheated 400 degree oven and bake for about 10 min. until edges are browned. Makes 12-16 pops.
This post is linked up to "Tasty Tuesdays Bloghop" at A Beautiful Mess..Have a look at all the tasty links:)