Pumpkin Pie Pops
|1¼||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.
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