Pumpkin Pie Pops

I know there are already recipes out there for pumpkin pie pops. But I had some extra pie dough and an already-opened can of pumpkin in my fridge [who doesn't??] so I thought I'd give them a go.

I mixed up some pumpkin filling, cut out the shapes from the dough, and carved some little jack-o-lantern faces.

Then I assembled.

A half hour later...

They're almost like little pumpkin pie cookies. In fact, you could even make them that way if you wanted to. Just leave out the sticks.

But I like the sticks.

Easier eating.

And everything's better on a stick.

Pumpkin Pie Pops

[makes one dozen]

Ingredients:

1.5 c pumpkin puree

1/2 c sugar

3 tbsp melted butter

1 egg

1/2 tsp vanilla

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp ground cloves

1/4 tsp salt

1 package (2 crusts) pie pastry

12 sucker sticks or popsicle sticks
[sucker sticks are available at most craft or baking supply stores]

1. In a bowl, mix everything except the pie pastry. Mix well until incorporated.
2. With a pumpkin cookie cutter, cut 24 pumpkins from the 2 pie crusts, or whatever even number you can fit. Lay 12 of them on a parchment-lined baking sheet. Cut a little jack-o-lantern face on the other 12. [If you want, you can just cut slits like a regular pie.]
3. Put a dollop of pumpkin filling on the center of each pumpkin on the baking sheet. Put the end of a sucker stick in the center. Using your finger, brush milk or water around the rims of the pumpkins. Top each with a jack-o-lantern pumpkin, pressing the edges to seal.
4. Bake at 325 degrees F for 30 minutes or until pumpkins are golden brown. Let cool slightly then remove from the parchment with a spatula. Store in an airtight container between sheets of wax paper.