Pumpkin Cheesecake Pie Pops Recipe

Andrea Smetona, of Cakewalk Desserts, has graciously shared a recipe from her new book, Easy As Pie Pops. If you thought her cake pops were beautiful (you may have spotted them on our instagram feed recently), wait until you see her adorable pie pops. Just in time for Thanksgiving, Andrea is sharing her Pumpkin Cheesecake Pie Pops recipe with us. Thanks, Andrea!

Pie pops are a fun and easy way to make baking a family affair! There are small, simple steps that allow little ones to be a part of the fun, and pie pops are a great way to show them that dessert can be enjoyed in a kid-sized, perfectly portioned way!

Pumpkin pie was always a favorite of mine growing up—so much so that I would make it year round! It was also one of the first pie pops I ever mastered because I loved it so. Pumpkin cheesecake is the year-round friendly cousin of this holiday favorite, and it’s always a hit with the kiddos. It’s creamy and tart, without being too rich or spicy. You can also dress up the crust with sliced almonds, crumbled graham crackers or even just a sprinkle of ground cinnamon for a low-sugar alternative.

Yield: 24

Ingredients:

Crust:
4 unbaked store-bought or homemade 9″ diameter pie crusts

Pumpkin Cheesecake Filling:
16 oz cream cheese, softened
½ C canned pure pumpkin puree
½ C granulated sugar
½ tsp vanilla extract
½ tsp ground cinnamon
⅛ tsp ground nutmeg
Pinch of ground cloves
2 large eggs
1 large egg white, beaten, for brushing
1 (6 oz) bag sliced almonds, for garnish
Coarse sugar, for garnish

Instructions:

To prepare the filling: Preheat the oven to 350°F. Combine the cream cheese, pumpkin, granulated sugar, vanilla and spices; mix with an electric mixer on medium speed until well blended. Add the eggs and mix until blended. Pour into a 9-inch diameter pie dish, and bake at 350°F for 35 to 45 minutes or until set. Remove from the oven and let cool to room temperature; refrigerate for at least 3 hours (or overnight).

To assemble the pie pops: Preheat the oven to 375°F. Grease and flour a large baking sheet. Flour both sides of the two pie crusts, then roll flat with a rolling pin. Using a 3-inch round cookie cutter, cut twenty-four rounds from the dough, twelve for the bottom crust and twelve for the top crust.

Lay out the twelve bottom crusts on the prepared baking sheet. Brush each bottom crust with egg white, using a silicone basting brush. Press an 8-inch long cookie stick firmly on top of the center of each bottom crust.

Dispense a 1½-inch dollop of pumpkin cheesecake pie filling in the center of each bottom crust. Place a top crust over each bottom crust and press firmly around the sides only, sealing the filling inside. Use an extra cookie stick to crimp the sealed edges of the pie pop by pressing firmly on each side of the stick first, then move counterclockwise around the edges. You can cut the end This will keep the stick from moving around once the pie pop is baked. After each pop is sealed and pressed, brush more egg white on each top crust.

While the crusts are still wet, gently press five sliced almonds in a star-like pattern on each top crust. Finally, sprinkle the top crusts with coarse sugar. Bake the sheet on the center rack of the oven for 15 to 18 minutes, until the crust is nice and golden. Then place the individual pops on a cooling rack. Let cool for at least 15 minutes before serving.