White chocolate pumpkin pie pops
I honestly don’t know what came over me.
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.
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.
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.
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
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
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
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.