Pumpkin Pie Pops | A twist on a traditional holiday dessert. These pops are filled with creamy pumpkin pie filling, crunchy pie crust and topped with a cinnamon whip cream!
Lots of options with this dessert. You can make it in a push up pop, mason jar or parfait cup. Also, make your own pie filling or buy a pumpkin pie at the store bakery (I would choose Costco), scoop out the filling and use it in these pops. Options are a GOOD THING!
I have been making this pie filling for over 20 years. It’s ALWAYS a BIG hit! This year I decided to add the homemade Cinnamon Whipped Cream and all I can say is “YUM!” I hope you enjoy this twist on my Families Favorite Holiday Tradition.
If your choosing to make your own pie filling. Add the pie filling to a springform pan, wrap it in foil and place on a cookie sheet.
Once filling is cooled, take off the outer ring.
Bake a store bought pie crust, add to a food processor and process until the crust is in crumbs. Now it’s time to layer away!
The De-Constructed Pumpkin Pie
A Twist on an old family tradition.
For the Pie Crust
- 2 crust ready made Pillsbury pie dough
For the Pie Filling
- 1 - 16 ounce can pumpkin
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 eggs
- 2/3 cup evaporated milk
- 1/2 cup milk
For the Cinnamon Whipped Cream
- 2 cups heavy cream
- 3/4 cups confectioners' sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Semi Homemade De-Constructed Pumpkin Pie
- Pumpkin pie from Costco
- Cool Whip
For the Pie Crust:
- Roll out a small piece of dough, using a small pumpkin or leaf cookie cutter cut out shapes, bush with egg wash ( 1 egg to 1 tablespoon of water) sprinkle with sugar and cinnamon.
- Bake at 375 degrees until lightly browned.
- Roll out remaining dough to fit a large baking pan (like a jelly roll pan).
- Bake until browned.
- Transfer to a wire rack to cool.
- Put in food processor to make into crumbs.
- Set aside.
For the Pie Filling:
- Mix together pumpkin, sugar, cinnamon, salt, ginger, and nutmeg.
- Add eggs, lightly beat eggs into pumpkin mixture with a fork.
- Add the evaporated milk and milk; mix well.
- Wrap pan with foil.
- Pour pumpkin mixture into a spring form pan.
- Place pan into a baking pan larger then the spring form pan, put into a pre heated 375 degree oven.
- Fill the larger pan with boiling water.
- Bake 45 minutes or until when a knife is inserted into the center comes out clean. CAREFULLY remove pan from water bath and cool on wire rack.
- Once cooled remove the outside ring.
- Scoop into bowl and using a spoon whip the filling.
For the Cinnamon Whipped Cream:
- In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not over beat.
- For the push up pop add 1 tablespoon of pie crust crumbs; for the parfait cup or mason jar add 2 tablespoons of pie crust crumbs.
- Fill a piping bag with the Pumpkin Pie Filling and another piping bag with the Cinnamon Whipped Cream each fitted with your favorite tips.
- On top of pie crust crumbs pipe Pumpkin Pie Filling and then the Cinnamon Whipped Cream. Repeat layers and top with a cut out pumpkin or leaf.
Semi Homemade De-Constructed Pumpkin Pie:
- Yep, that's it! Now there is NO excuse. You too can have an impressive dessert. Just scoop out the pumpkin from your pie into a bowl mix until fluffed. Put the pie crust in the food processor and make into crumbs. Add 1 teaspoon of cinnamon to a large tub of cool whip and mix. Scoop pumpkin pie filling into a piping bag fitted with your favorite tip. Fill another piping bag with the cinnamon cool whip also fitted with your favorite tip. Layer pie crust crumbs, pumpkin pie filling then cool whip into your container of choice, do this twice.
This is a LBC original!