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.

  • 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
  • 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.
  • 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.
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