We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

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.

(0)
(0)
Save and Share
  • prep time 30 min
  • total time 60 min
  • ingredients 6
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

Instead of a knife, use a sandwich cutter to make jack-o’-lantern faces.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
165
,
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
),
Sodium
166mg
166%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.