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Pumpkin Pie Pops

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Instructions

  1. Pastry: Whisk together flour and salt; cut in butter with pastry blender or two knives until mixture resembles coarse meal with a few larger pieces. Whisk egg yolk with 1/4 cup ice water; pour over flour mixture and mix with fork just until dough comes together, adding up to 1 tbsp more water if necessary.
  2. Divide dough into 2 balls; flatten each ball into a disc. Wrap discs in plastic wrap and refrigerate for at least 1 hour.
  3. Pumpkin Pie Filling: Meanwhile, beat 3 tbsp organic honey with cream cheese, egg yolk and pumpkin pie spice. Fold in pumpkin purée; fold in chopped pecans. Set aside.
  4. Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk egg, 1 tbsp water and remaining honey together; set aside.
  5. Transfer 1 disc of pastry to lightly floured work surface. Roll out to approximately 1/8-inch thickness. Using 2 1/2-inch pumpkin cookie cutter, cut out 12 pumpkin shapes, rerolling scraps once. Transfer pumpkin shapes to prepared baking sheet.
  6. Brush edges of each pumpkin shape with egg wash. Place a lollipop stick on top of each pumpkin shape so top of stick comes to center of pumpkin; gently press stick into pastry.
  7. Spoon 1 tbsp Pumpkin Pie Filling onto center of each pumpkin shape.
  8. Transfer second pastry disc to floured work surface; repeat rolling and cutting out pumpkin shapes as in Step 5. Top pumpkins and filling with remaining 12 pumpkin shapes. Seal edges with fork. Brush tops with remaining egg wash; prick with fork to make vents.
  9. Bake for 15 to 20 minutes or until pastry is golden brown. Transfer baking sheet to wire rack; let cool completely.

Tips:

If you don’t have a pumpkin cookie cutter, use round, star or heart cookie cutters instead.

Tie ribbon bows on lollipop sticks for a festive finish – sure to be a hit at a bake sale.

Ingredients

  • Pastry:
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 3/4 cup cold unsalted butter, cubed
  • 1 egg yolk
  • 1 cage free organic egg
  • 12 lollipop sticks
  • Pumpkin Pie Filling:
  • 1/4 cup Wholesome Organic Honey, divided
    Wholesome-Organic-Honey
    Organic Honey
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  • 2 tbsp brick-style cream cheese, at room temperature
  • 1 egg yolk
  • 1/2 tsp pumpkin pie spice
  • 1/3 cup canned pumpkin purée
  • 1/2 cup chopped pecans

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