11/8/12

White chocolate pumpkin pie pops

I honestly don’t know what came over me.

White Chocolate Pumpkin Pie Pops
It all started with a mad craving for pumpkin pie. Problem was, I didn’t need to make a whole pie for myself. Been there, done that, and it does not turn out well.So I did what any logical person would do.

I made bite-sized pie balls. On sticks.

 
White Chocolate Pumpkin Pie Pops
And then, because I realized I was feeling crust deprived, I rolled the balls in graham cracker crumbs. And dipped them in melted white chocolate for an extra somethin somethin.

  White Chocolate Pumpkin Pie Pops

 

I even added orange food coloring to a small batch of the white chocolate to be festive, and packaged some of the pops to use as gifts.

White Chocolate Pumpkin Pie Pops

But the real credit goes to my dear hubs. I know he loves me because he eggs on my crazy cravings and even suggested adding whipped cream to my pumpkin-pie-graham-cracker-white-chocolate-snack-attack-mashup.

 
 
White Chocolate Pumpkin Pie Bites

So I did it. And… well… I’m just going to say it. He was riiiiight about the whipped cream. These pie pops totally trump traditional pumpkin pie slices.

White Chocolate Pumpkin Pie Pops

Ingredients:
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
2 eggs
3/4 cup sugar
1 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup graham cracker crumbs
1 bag white chocolate
1 bag lollipop sticks
1 small carton heavy whipping cream

Instructions:
Mix sugar, cinnamon, salt, ginger and cloves. Beat eggs in separate bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk. Pour into baking dish. Preheat oven at 425. Reduce temperature to 350 and bake for 50 minutes (just slightly after cooked). Once cooled, add 1/4 cup graham cracker crumbs to baked pumpkin mixture and mix. Using your hands, roll mixture into balls (approximately 1 T of batter each). Roll ball into graham cracker crumbs, coating thoroughly. Stick lollipop stick into center of ball and place on baking sheet lined with wax paper. Pop into the freezer while you melt the white chocolate according to directions on package. Take pops out of freezer and dip bottom of the pops into white chocolate. Place back on wax paper to dry. To serve, whip heavy cream and dollop onto pie pops. Makes approximately 35 pops.

 

3 Responses to "White chocolate pumpkin pie pops"

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  1. Anonymous

    at

    Hi! tried these yesterday and couldn’t get my mixture firm enough after cooling to roll into balls..was the consistency of pudding…reviewed the recipe and followed all the steps correctly…any suggestions?

    Reply
    • Hi, thanks for your inquiry! I’m not an expert baker by any means, but my first thought is that you might need to cook the pumpkin pie for a few more minutes. It should be slightly firmer than pudding texture. Next, I’d suggest letting it cool completely and then refrigerating it to let it solidify as much as possible. Finally, feel free to add a bit more graham cracker to the mix. The pie balls are much more fragile than cake pops (which is why they can’t be dunked into the chocolate like cake pops can), but they should be able to roll and stay on the lollipop stick, Again, thanks a ton for your comment and please let me know if this is helpful. Fingers crossed for you! 🙂

      Reply
  2. Anonymous

    at

    Your pumpkin pie pops (and blog) are marvelous!

    Reply

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