Mini
Pumpkin Pies | Pumpkin Pie Pops
Serves:7 to 9
Prep
time:20 mins
Cook
time:25 mins
Total
time:45 mins
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:
1.
Defrost the frozen pie
crusts on the counter for one hour.
2.
Remove from the pie
tins and roll flat with a rolling pin. Use a pumpkin cookie cutter to cut out
the pumpkin shapes.
3.
Preheat the oven to
350F.
4.
Combine the pumpkin
puree, brown sugar, maple syrup and pumpkin pie spice in a small bowl and mix
well.
5.
On a parchment lined
baking sheet or a silicone baking mat, set out half of the pumpkin shapes.
6.
Brush the beaten egg
over top of each of the entire pumpkin shapes.
7.
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.
8.
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.
9.
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.
10. Using a fork, press around the edges of the pumpkin shape to
seal it completely.
11. Brush the top of the pumpkins with the beaten egg.
12. Bake at 350F for 20 to 25 minutes until golden brown. (I baked
mine for 23 minutes).
For the Glaze:
1.
Combine the icing
sugar and vanilla extract in a small bowl. Add the maple syrup, 1 Tablespoon at
a time until you have a slightly runny glaze. (I used 3 Tablespoons of maple
syrup, but you might need slightly more or less).
2.
Pour the glaze into a
zip lock bag, seal it closed, then cut off a small corner of the bag.
3.
Gently squeeze the
glaze over the mini pumpkin pies.
4.
Enjoy
Source onelittleproject.com
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