Pumpkin Pie Pops

Ingredients:

For the Mini Pumpkin Pies:

· 2 premade pie crusts or homemade crust recipe

· ½ cup Pumpkin Puree

· ¼ cup Brown Sugar

· 1 Tablespoon Maple Syrup

· ¼ teaspoon Pumpkin Pie Spice

· 1 Egg, beaten

· 6" Lollipop Sticks (optional)

For the Glaze:

· ½ cup powdered sugar

· ½ teaspoon Vanilla Extract

· 2 to 4 Tablespoons Maple Syrup

Instructions:

1. Preheat oven to 350 degrees.

2. Slightly roll out premade crust or roll homemade crust into a 9” circle. Use a pumpkin cookie cutter to cut out the pumpkin shapes.

3. Combine the pumpkin puree, brown sugar, maple syrup and pumpkin pie spice in a small bowl and mix well.

4. On a parchment lined baking sheet or a silicone baking mat, set out half of the pumpkin shapes. Brush the beaten egg over top of each of the entire pumpkin shapes.

5. Gently press the lollipop stick into the pie dough, making sure it's indented slightly into the dough.

6. Add a small spoonful of pumpkin mixture to the center of the shape, over the lollipop stick, leaving at least half an inch of space around the outer edges to seal it closed.

7. Line up the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press the edges closed slightly with your fingers.

8. Using a fork, press around the edges of the pumpkin shape to seal it completely.

9. Brush the top of the pumpkins with the beaten egg.

10. Bake for 20 to 25 minutes until golden brown. Let cool on baking sheet.

11. Combine the icing sugar and vanilla extract in a small bowl. Add the maple syrup, 1 Tablespoon at a time until you have a slightly runny glaze.

12. Pour the glaze into a zip lock bag, seal it closed, then cut off a small corner of the bag.