Jack-O-Lantern Pumpkin Pie Pops

Servings: 6

Total time: 45 Minutes

INGREDIENTS

For crust:

1 ¼ cups all-purpose flour

1 tablespoon granulated sugar

3/4 teaspoon Diamond Crystal Salt Co.® Baking Salt™

½ cup plus 2 tablespoons unsalted butter

3 tablespoons cold water

For filling:

4 ounces cream cheese (softened)

1 teaspoon pure vanilla extract

1 ½ cups pumpkin butter

one pinch Diamond Crystal Salt Co.® Baking Salt™

1 large egg

Lollipop sticks

Turbinado sugar

DIRECTIONS

For crust: Preheat oven to 400° and line a cookie sheet with parchment paper. Whisk together flour, sugar and Baking Salt in a large bowl. Add in butter, and mix using a fork until small pea-sized chunks remain. Add water, one tablespoon at a time, mixing just until a shaggy dough forms. Flatten dough into a disc and wrap tightly in plastic wrap. Refrigerate dough for at least one hour, or until chilled.

For filling and assembly: Beat cream cheese and vanilla with a hand mixer in a medium bowl until smooth. Add pumpkin butter and Baking Salt, and beat until combined. Roll chilled pie crust into a 14-inch, ¼-inch-thick circle on a lightly floured surface. Using a pumpkin cookie cutter or a sharp knife, cut out pumpkin shapes from the dough. Place half the pumpkin shapes onto the prepared baking sheet and dollop 1-2 tablespoons of filling onto each pumpkin. Place popsicle sticks about halfway into each dollop of filling.

Using a sharp knife, cut shapes out of remaining pie dough pumpkins to create Jack O-Lantern faces. Place Jack O-Lanterns on top of filling and use a fork to seal and crimp edges.

Beat egg with 1 tablespoon of water in a small bowl. Brush egg wash mixture over each pie. Top each with sugar and bake until golden-brown, about 12-15 minutes.

Allow pies to cool completely on baking sheet before serving. Enjoy and Happy Halloween!