Mini Pumpkin Pie Pops #desserts #yummy #pumpkin #cakes #healthyrecipes

I LOVE this season, particularly where we live. We have the most exquisite fall hues going on the present moment. I've been taking long strolls in the woodland (in light of the fact that clearly there is a timberland around a little ways from my home, with a cleared strolling way through it that I just found half a month prior! So stunning!), and the hints of the leaves and the lovely hues have been absolutely zen for me.

It's been getting nippy outside during my long strolls, so I needed a not half bad treat that would help warm me up. I made these small scale pumpkin pie pops yesterday and they were soooooo great! It was a cold and drizzly day and these just appeared to be the ideal treat to oblige the climate.

These scaled down pumpkin pie pops have the majority of the superb kinds of pumpkin pie in a charming minimal single measured segment. They sort of end up like a hybrid of pumpkin pie and a pumpkin treat. I prepared them with a candy inside, on the grounds that, well, small scale pies on a candy stick are out and out charming. However, the stick is absolutely discretionary.

Also try our recipe : FROSTED PUMPKIN BROWNIES #desserts #paleo #cakes #healthyrecipes #brownies

Ingredients :

For the Mini Pumpkin Pies:

2 Deep Dish Frozen Pie Crusts (9 inch)
½ cup Pumpkin Puree
¼ cup Brown Sugar
1 Tablespoon Maple Syrup
¼ teaspoon Pumpkin Pie Spice
1 Egg, beaten
6" Lollipop Sticks (optional)

For the Glaze:

½ cup Icing Sugar
½ teaspoon Vanilla Extract
2 to 4 Tablespoons Maple Syrup

Instructions :

For the Mini Pumpkin Pies:

Defrost the frozen pie crusts on the counter for one hour.
Remove from the pie tins and roll flat with a rolling pin. Use a pumpkin cookie cutter to cut out the pumpkin shapes.
Preheat the oven to 350F.
Combine the pumpkin puree, brown sugar, maple syrup and pumpkin pie spice in a small bowl and mix well.
On a parchment lined baking sheet or a silicone baking mat, set out half of the pumpkin shapes.
Brush the beaten egg over top of each of the entire pumpkin shapes.
Gently press the lollipop stick into the pie dough, making sure it's indented slightly into the dough. There should be at least 1 inch of lollipop stick pressed into the dough.
Add a small spoonful of pumpkin mixture to the center of the shape, over the lollipop stick, being sure to leave at least half an inch of space around the outer edges of the pumpkin shape to seal it closed.
Line up the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press the edges closed slightly with your fingers.
Using a fork, press around the edges of the pumpkin shape to seal it completely.
Brush the top of the pumpkins with the beaten egg.
Bake at 350F for 20 to 25 minutes until golden brown. (I baked mine for 23 minutes).