Jack-o'-Lantern Pie Pops

  • Prep 30 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

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

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