Pie Pops, a fun alternative to the classic Thanksgiving dessert

It’s that time of year again, when everyone’s family comes together and gives thanks over a delicious meal of turkey, stuffing, cranberry sauce, and everyone’s favorite part: pie. Whether it be homemade pumpkin pie or a store-bought chocolate cream pie lots of families enjoy some form of this sweet treat.

Photo taken by: Olivia Krumpe

  This year, to avoid the pain trying to get everyone a fair slice of pie, you can bake pie pops. This fun alternative to the staple thanksgiving dessert has really good flavor without the creaminess of a real pumpkin pie and a delicious maple syrup glaze that adds to the sweet flavor.


Pumpkin Pie Pops



2 Frozen Deep-Dish Pie Crusts

¼ cup Pumpkin Puree

⅛ cup Brown Sugar

2 tbsp Maple Syrup

¼ tsp Pumpkin Pie Spice

1 Egg

Oven-safe Lollipop Sticks

¼ cup Powdered Sugar

¼ tsp Vanilla Extract

Photo taken by: Olivia Krumpe


  1. First remove pie crusts from the freezer and thaw until soft
  2. Heat oven to 350°F
  3. Remove pie crust from container and flatten edges using hand
  4. Pick a cookie cutter of your choice (I used circles) and cut out 5 of that shape as you can on the pie crust
  5. Set any scraps of crust aside
  6. Place the cut out pie crust shapes on a cookie sheet that’s covered with parchment paper
  7. Repeat steps 3 and 4 with the second pie crust, place two cut-outs on the cookie sheet and set the rest aside

    Photo taken by: Olivia Krumpe

  8. Combine the scraps from both pie crusts and use a rolling pin to flatten
  9. Use your same cookie cutter and cut out 4 additional cut-outs
  10. Mix the pumpkin puree, brown sugar, ½ tbsp of the syrup, and ⅛ tsp of the pumpkin puree spice in a bowl and using a spoon add some of the mixture to each crust cut-out on the cookie sheet (try to leave 1in of space for sealing)
  11. Beat egg and spread some it over the pie crust cutouts on the cookie sheet
  12. Place a lollipop stick on each crust on the cookie

    Photo taken by: Olivia Krumpe

    sheet (make sure at least 1in of the lollipop stick on the crust)

  13. Take set aside crust cut-outs and place one on top of each cutout on the cookie sheet
  14. Use your finger to connect the two crust cut-outs on the edges, brush more of the egg over the tops of the pie pops, and place in the oven for 23 minutes
  15. Mix the powdered sugar, vanilla, and the rest of the syrup in a small bowl and pour into ziploc bag
  16. Once the pie pops are out of the oven and have cooled for 6 minutes cut a small corner off of the ziploc bag and drizzle the glaze over the pie pops
  17. Finish them off by sprinkling the last ⅛ tsp of pumpkin pie spice on top


  If pumpkin pie isn’t your thing you can make S’more Pie Pops using this same recipe except instead of the pumpkin pie puree mixture and maple syrup glaze, you can add 1

Photo taken by: Olivia Krumpe

rectangle from a regular Hershey bar and two mini marshmallows to each pie.

  We hope you and your enjoy this new take on the pumpkin pie. From the Panther Press Family to yours, Happy Thanksgiving!


(Original recipe from onelittleproject.com)

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