Pumpkin Pie Pops recipe
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Ingredients
- 1 ¼ cups all-purpose flour ¼ teaspoon fine sea salt 1 stick unsalted butter, cut into cubes and chilled ¼ cup ice water ½ cup unsweetened pumpkin puree ¼ cup Stevia In The Raw® Bakers Bag 1 tablespoon maple syrup ¼ teaspoon pumpkin pie spice 1 large egg, beaten 1 tablespoon Sugar In The Raw®
Nutrition Info
- 200.7 caloriescarbohydrate: 19.7 gcholesterol: 53.7 mgfat: 12.4 gfiber: 1 gprotein: 3.1 gsaturatedFat: 7.5 gservingSize: -sodium: 103.1 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Pie Pops
Directions
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Combine flour and salt in a medium bowl. Add butter and work into flour with your fingers until butter is in pea-sized chunks. Stir in about 1/4 cup ice water to form a shaggy ball of dough. If still too dry, add 1 to 2 tablespoons more ice water. Flatten into a disk, wrap in plastic wrap, and refrigerate 1 hour.
Whisk pumpkin, stevia, maple syrup, and pumpkin spice together in a small bowl.
Preheat oven to 375 degrees F. Roll out dough to 1/8-inch thickness. Using a 2-1/2 to 3-inch pumpkin cookie cutter, cut out dough. Place half the dough rounds on a parchment-lined baking sheet. Press a lollipop or popsicle stick into the center of each dough round, 1 inch from the edge.
Place a heaping teaspoonful of the pumpkin mixture in the center of each piece of dough. Brush the edges of the dough with egg and place a second piece of dough on top. Use the tines of a fork to seal the edges.
Brush tops of pops with egg and sprinkle with sugar. Bake 20 to 25 minutes or until golden brown. Let cool on baking sheet.