Jack o’ Lantern Pie Pops

Use Pillsbury® pie crusts to bake a batch of these festive pumpkin-shaped pie pops that are a fun and creative treat for your Halloween dessert table.

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Servings 12

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ingredients 6
Prep Time 30 min
Total Time 60 min

Ingredients

3: Pillsbury® refrigerated pie crusts, softened as directed on box

12: craft sticks (flat wooden sticks with round ends)

3/4: cup pumpkin butter

2: tablespoons water

2: tablespoons orange sanding sugar

1/2: teaspoon green sanding sugar

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Directions

1 Heat oven to 400°F. Remove pie crusts from pouches; unroll on work surface. With 3 1/2-inch pumpkin-shaped cutter, cut 8 pumpkins from each crust. Place 6 pumpkins on each of 2 ungreased cookie sheets. Place 1 craft stick on each pumpkin, so tip of stick is in center of each pumpkin. Spoon slightly less than 1 tablespoon pumpkin butter on each pumpkin, covering stick, to within 1/2 inch of edge.
2 With small knife, carefully cut jack-o’- lantern face in top of each pumpkin. Brush underside edge of each pumpkin with water; place over pumpkin butter. Press edges together; seal with fork. Brush tops with water. Sprinkle orange sugar over pumpkins and green sanding sugar over stems.
3 Bake 15 to 16 minutes or until crust is golden brown. Remove from cookie sheets to cooling racks; cool 10 minutes before serving.