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Individual Pumpkin Pie Pops

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1 Package Refrigerated Pie Crust (2 pack)
1/2 Cup Pumpkin Puree
1/4 Cup Brown Sugar
4 Tbsp Maple Syrup, divided
1/4 Tsp Pumpkin Pie Spice
1 Egg, beaten
6 -inch Lollipop Sticks
1/2 Cup Powdered Sugar
1/2 Tsp Vanilla Extract


  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. In a small mixing bowl, combine the pumpkin puree, brown sugar, 1 Tbsp maple syrup, and pumpkin pie spice. Mix well and set aside.
  3. Crack the egg into a small bowl and whisk. Set aside.
  4. Roll out one pie crust on the counter. Use a rolling pin to slightly flatten the crust and remove any creases.
  5. Use a pumpkin shaped cookie cutter (or any shape you have on hand) to cut out the dough. Repeat with the second pie crust. You should be able to get 7-8 cutouts per dough.
  6. Place ½ of the cutout pumpkin shaped dough on the prepared baking sheet(s). Brush the top of each with the beaten egg.
  7. Gently press one lollipop stick into each piece of dough, with about 1-inch of the stick pressed into the dough.
  8. Add a spoonful of the pumpkin mixture on top of each piece of dough, making sure to overlap the lollipop stick.
  9. Place the other ½ of the cutout pumpkin shaped dough on top. Press down slightly around the edges with your fingers, then use a fork to create a pattern and completely seal the dough around the edges.
  10. Brush the top of each pumpkin with the beaten egg.
  11. Bake for 18-20 minutes or until golden brown. Let cool completely.
  12. In a small mixing bowl, combine the powdered sugar, vanilla and 3 Tbsp maple syrup. Mix until fully incorporated with no lumps.
  13. Pour the glaze into a piping bag or Ziploc bag and snip off a very small corner of the bag. Pipe the glaze over each of the individual pumpkin pies. Let the glaze set on the counter or in the fridge. Enjoy!
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