These delicious individual pumpkin pie pops feature zero-calorie Stevia In The Raw® for reduced sugar and calories.

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
8
Yield:
8 pie pops
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For Crust:
For Filling:

Directions

Instructions Checklist
  • Combine flour and salt in a medium bowl. Add butter and work into flour with your fingers until butter is in pea-sized chunks. Stir in about 1/4 cup ice water to form a shaggy ball of dough. If still too dry, add 1 to 2 tablespoons more ice water. Flatten into a disk, wrap in plastic wrap, and refrigerate 1 hour.

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  • Whisk pumpkin, stevia, maple syrup, and pumpkin spice together in a small bowl.

  • Preheat oven to 375 degrees F. Roll out dough to 1/8-inch thickness. Using a 2-1/2 to 3-inch pumpkin cookie cutter, cut out dough. Place half the dough rounds on a parchment-lined baking sheet. Press a lollipop or popsicle stick into the center of each dough round, 1 inch from the edge.

  • Place a heaping teaspoonful of the pumpkin mixture in the center of each piece of dough. Brush the edges of the dough with egg and place a second piece of dough on top. Use the tines of a fork to seal the edges.

  • Brush tops of pops with egg and sprinkle with sugar. Bake 20 to 25 minutes or until golden brown. Let cool on baking sheet.

Nutrition Facts

201 calories; protein 3.1g; carbohydrates 19.7g; fat 12.4g; cholesterol 53.7mg; sodium 103.1mg. Full Nutrition
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