Pumpkin Pie Pops

Pumpkin Pie Pops

Stevia In The RawⓇ | Prep Time: 1 HOUR AND 30 MINUTES | Cook Time: 25 MINUTES | MAKES 8 SERVINGS


cups all-purpose flour
¼ teaspoon fine sea salt
1 stick unsalted butter, cut into cubes and chilled
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®


In a medium bowl, combine flour and salt. Add butter and work into flour with your fingers until butter is in pea-sized chunks. Stir in about ¼ cup ice water to form a shaggy ball of dough. If still too dry, add 1-2 tablespoons more ice water. Flatten into a disk, wrap in plastic wrap, and refrigerate 1 hour.

In a small bowl, whisk together pumpkin, Stevia In The Raw®, maple syrup, and spices.

Preheat oven to 375℉. Roll out dough ⅛-inch thick. Using a 2½-3” 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 filling  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 In The Raw®. Bake 20-25 minutes or until golden brown. Let cool on baking sheet.

Nutrition Information

Per serving (1 pie pop): 200 calories, 12g fat (7g saturated fat, 0g trans fat), 20g carbohydrates, 3g protein, 1g dietary fiber, 85mg sodium, 4g sugar

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