POP! Goes the Pie
If your pumpkin pie wasn’t polished off at the Thanksgiving table, may we suggest you turn it from a tempting leftover into an irresistible spin on the classic cake pop?
Finish pops with graham cracker crumbs or drizzles of melted orange candy coating wafers.
HANDS ON 30 min.
TOTAL TIME 1 hr.
11/2 cups chopped leftover pumpkin pie, including crust (about 1/4 of a 9-inch pie)
1 cup finely crushed graham crackers 1/4 cup purchased vanilla frosting
1 lb. white candy coating wafers or vanilla flavor candy coating (almond bark)
1/2 tsp. pumpkin pie spice (optional)
24 lollipop sticks
1. In a large bowl stir together pie, graham crackers, and frosting until well combined. Shape mixture into 1 1/4-inch balls. Place on a parchment paper-lined baking sheet or tray. Freeze 30 minutes.
2. Meanwhile, melt coating in microwave for 11/2 to 2 minutes, stirring every 30 seconds. Stir in pumpkin pie spice (if using). Dip a lollipop stick into the melted coating about 1 inch, then press a pie ball onto the stick, being careful not to insert stick too far. Dip ball into coating again, allowing excess to drip back into bowl. Return to baking sheet. If you like, sprinkle with additional pumpkin pie spice or graham cracker crumbs. Repeat with remaining balls and melted coating. Let stand until set. Store in refrigerator up to 3 days.
Makes 24 pops.
PER POP 161 cal, 8 g fat (6 g sat fat), 5 mg chol, 54 mg sodium, 21 g carb, 15 g sugars, 1 g pro
photo CARSON DOWNING styling KELSEY MOYLAN
recipe by: EMILY TEEL