Pumpkin Pie Push-Pops

Name: Pumpkin Pie Push-Pops
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Ingredients: 1 can (15 oz) Canned Pumpkin; 1 can (14 oz) Sweetened Condensed Milk; 3 Egg Yolks; 1/2 cup Brown Sugar (packed); 1/2 tsp Ground Ginger; 1/2 tsp Ground Cloves; 1/2 tsp Ground Cinnamon; 2-1/2 cup Gingersnap Crumbs (finely crushed); 4 tbsp Butter (melted); 1 Refrigerated Pie Crust; 1 drop Yellow Food Coloring; 2 tbsp Powdered Sugar; 1 tsp Water; to taste Whipped Cream (for topping); to taste Ground Cinnamon (for garnish)

Pumpkin pie push pops, perfect for Thanksgiving, with a crushed gingerbread base and decorated with iced sugar cookie leaves.

1h 45m

Easy

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Ingredients

Canned Pumpkin 1 can (15 oz)

Sweetened Condensed Milk 1 can (14 oz)

Egg Yolks 3

Brown Sugar (packed) 1/2 cup

Ground Ginger 1/2 tsp

Ground Cloves 1/2 tsp

Ground Cinnamon 1/2 tsp

Gingersnap Crumbs (finely crushed) 2-1/2 cup

Butter (melted) 4 tbsp

Refrigerated Pie Crust 1

Yellow Food Coloring 1 drop

Powdered Sugar 2 tbsp

Water 1 tsp

Whipped Cream (for topping) to taste

Ground Cinnamon (for garnish) to taste

Instructions

Make the Pumpkin Filling

Preheat the oven to 350°F. In the bowl of an electric mixer, combine the pumpkin, sweetened condensed milk, and egg yolks; beat until smooth. Add the brown sugar and spices and mix until well combined. Pour into a greased pie dish. Bake for 50 to 55 minutes, or until set. Let cool. Transfer the filling to a large resealable plastic bag and snip off one corner.

Make the Gingersnap Crust

Place the gingersnap crumbs in a medium bowl, pour in the melted butter, and stir until evenly combined.

Make the Decorative Leaves

Using a leaf-shaped mini cookie cutter or a small knife, cut out little leaves from the refrigerated pie crust. Use the tip of a knife to score veins onto each leaf. Arrange the leaves on a baking sheet and bake at 450°F for 5 minutes. Let cool. Stir together the powdered sugar, water, and yellow food coloring to make a glaze. Spoon the glaze over the baked leaves and let them dry.

Assemble

Press 1 to 2 tablespoons of the gingersnap crumb mixture into the bottom of a push-pop mold. Pipe a ring of filling over the gingersnap layer. Continue layering until the mold is full. Pipe a swirl of whipped cream on top and decorate with the glazed leaves. Finish with a light dusting of cinnamon.