The only difference was that I used a pumpkin pie filling, and I made my filling a little bit thicker for the pie pops by not adding all of the evaporated milk that the recipe called for. I just used the recipe on the back of the canned pumpkin, however this is way too much filling for just pie pops! Unless you're planning on making hundreds of them. ;) I made about 12 pie pops and also used my filling to make mini pumpkin pies in a mini muffin tray and still had leftover filling. You could still fill a 9" pie crust really well after making 12 pie pops because you only use a very small amount of filling in each pie pop.
To make the mini pumpkin pies I cut circles from the pie crust just like I did for the pie pops, but placed them in the mini muffin trays using a pampered chef mini-tart shaper. Then filled each one with filling just below the top of the crusts. Bake at 350 degrees for 12-15 minutes.
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These are sooo cute! I made some pie pops before but felt like it was sooo much dough and not enough filling! lol :) You did a great job and the straws are such a cute touch!ReplyDelete
I love these, they are so cute! And I know they are yum!ReplyDelete
Thanks for a great idea!
Yum! Pinning these ;)ReplyDelete
Love this idea!ReplyDelete
@MonicaThanks Monica. Yes, it is hard to get a lot of filling in the pie pops. I tried to roll my crust a little thinner, so that helped a little.ReplyDelete
Oh my gosh, how CUTE are these? I want to eat one! Right now! Would you pretty pretty please share this great idea here?ReplyDelete
Yummy! I think I have all the ingredients at home for these!ReplyDelete
I really need to make some pie pops. I made cake pops and they were so good, but too rich. Are the pie pops less rich?ReplyDelete
@The Cantelmo FamilyReplyDelete
The pie pops are much less rich then the cake pops! You can switch up the fillings to whatever you like. :)
I love these pops! They look cute and taste greatReplyDelete