Leftover Pumpkin Pie Cake Pops Recipe

I’m so excited to share my Leftover Pumpkin Pie Cake Pops Recipe with you because it turns that sad slice of leftover pumpkin pie into an irresistible, handheld dessert you’ll actually look forward to eating. Seriously, after Thanksgiving or any big fall meal, you often have pumpkin pie sitting around, and instead of it going to waste or just sitting sadly in the fridge, these cake pops breathe new life into those tasty scraps.

What makes this Leftover Pumpkin Pie Cake Pops Recipe really special is how simple it is and how it blends the warm spice of pumpkin pie with the fun, bite-sized yumminess of cake pops. They’re perfect for holiday parties, batch baking for the week, or simply a cozy night in. Trust me, once you try these, you’ll want to make them all season long!

Ingredients You’ll Need

These ingredients come together beautifully to recreate that classic pumpkin pie flavor in a fun, pop-friendly form. I’ve found that using leftover pumpkin pie with crust included adds great texture and flavor depth, and the white candy coating makes them look as good as they taste.

• Leftover pumpkin pie (including crust): Using the crust adds texture and richness, so don’t skip it when chopping up your leftover pie.
• Graham crackers: Finely crushed, these give the pops a slightly crunchy base that balances the softness of the pie.
• Vanilla frosting: I like to make mine from scratch for the best creaminess, but store-bought works fine too—just make sure it’s on the thicker side.
• White candy coating (almond bark): This melts smoothly and gives you that perfect smooth finish on the pops.
• Pumpkin pie spice: The extra spice boosts that cozy pumpkin flavor you’re craving.
• Butter (for frosting): Unsalted and softened, helps achieve the perfect frosting consistency.
• Powdered sugar: Balances the spices with sweetness in the frosting.
• Milk: Just a little to thin out the frosting if needed.
• Vanilla extract: Adds warmth and depth to the frosting taste.

Variations

I love playing around with this recipe depending on the season or what I have in my pantry. You can easily tweak the spices or the coating to make these uniquely yours.

• Chocolate coating: I once dipped them in dark chocolate instead of white, which gave the pops a rich, decadent twist—perfect for chocoholics!
• Spice swap: Try adding a pinch of nutmeg or cloves if you want a more complex fall flavor.
• Gluten-free option: Use gluten-free graham crackers and pie crust to fit dietary needs without losing flavor.
• Mini pops: Make smaller sizes for a party appetizer or kids’ lunchbox treats.

How to Make Leftover Pumpkin Pie Cake Pops Recipe

Step 1: Chop and Combine Your Leftover Pie

Start by chopping about 1½ cups of your leftover pumpkin pie, including that buttery crust—that crust really brings it all together. Toss those pieces into a medium bowl and finely crush about 1 cup of graham crackers. Add those to the pie and sprinkle in half a teaspoon of pumpkin pie spice. This mix is where the magic begins, blending soft and crunchy textures with warm flavors.

Step 2: Make Your Vanilla Frosting

While your pie mixture rests, whip up the vanilla frosting. Beat ¼ cup of softened unsalted butter until creamy, then gradually add 1 cup powdered sugar. Add 1 teaspoon vanilla extract, and a teaspoon of milk at a time until the frosting is smooth but thick enough to hold the cake pop shape. This frosting will help bind your pops without getting too mushy.

Step 3: Mix Pie and Frosting, Then Chill

Gradually stir the frosting into your pie and graham cracker mixture until combined—think sticky dough consistency. Don’t add too much frosting; you just want enough to hold it together. Pop the mixture into the fridge for about 30 minutes—that chilling step makes rolling out your pops way easier and less messy.

Step 4: Form and Freeze Your Cake Pops

Once chilled, roll the mixture into golf-ball sized balls and place them on a parchment-lined tray. Stick the tray in the freezer for 15-20 minutes so they firm up—this step is crucial. If the pops are too soft when you dip them, they’ll lose their shape and get messy.

Step 5: Dip in White Candy Coating

Melt 12 ounces of white candy coating (almond bark works great) in the microwave in 30-second bursts, stirring in between. Dip each cake pop in the melted coating, tapping gently to remove excess. Then stick the pops upright in a styrofoam block or a standing rack. It’s best to do this step quickly before the coating hardens—don’t worry, you’ll get the hang of the rhythm!

Step 6: Add Optional Garnishes and Let Set

If you want, sprinkle with extra crushed graham crackers or a bit more pumpkin pie spice while the coating is still wet. Let your cake pops sit at room temperature until completely set, then store them in an airtight container.

How to Serve Leftover Pumpkin Pie Cake Pops Recipe

Garnishes

I love topping mine with crushed pecans or a very light dusting of cinnamon sugar—adds a little crunch and extra aroma. Sometimes, I dip only half the pop and then drizzle some melted caramel on top for a fancy touch. Pick what you like and have fun!

Side Dishes

Pair your Leftover Pumpkin Pie Cake Pops Recipe with a cup of hot chai, spiced coffee, or even warm apple cider. If it’s a party, I like to line them up on a platter with some savory bites like goat cheese crostinis or roast turkey sliders for a perfect balance of sweet and savory.

Creative Ways to Present

For holidays, I’ve used colorful ribbons tied in bows around the sticks and served the cake pops in a pumpkin-shaped vase filled with cranberries. Kids love when you put them in little paper cups decorated with fall leaves or glitter. Presentation makes them feel even more special, trust me!

Make Ahead and Storage

Storing Leftovers

I keep leftover cake pops in an airtight container in the fridge. They stay fresh for about 3 to 4 days, though I’ve noticed they’re best eaten within 2 days to keep the candy coating crisp and the interior moist. If you live in a humid environment, refrigeration is key to avoiding sticky, melting pops.

Freezing

These pops freeze beautifully—just arrange them on a tray to freeze individually first, then move to a freezer-safe bag or container. When frozen, they’ll keep well for up to 2 months. I love having a stash ready to pop out for unexpected guests or last-minute parties.

Reheating

Since they’re ready to eat cold, I usually just let frozen cake pops thaw at room temperature for about 15 minutes before serving. If you want to warm them slightly, a quick 10-second zap in the microwave can soften the inside without melting the coating—just watch closely!

FAQs

Final Thoughts

This Leftover Pumpkin Pie Cake Pops Recipe is one of those little kitchen miracles that turns extra pie into a fun treat, perfect for your family or holiday guests. I love how it saves food and creates smiles at the same time—and I hope you’ll enjoy making and sharing these as much as I do. Go ahead, grab that leftover pie, and give it a whirl—you won’t regret it!

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