Description
Delicious and creative way to reuse leftover pumpkin pie by turning it into bite-sized cake pops coated with white candy. These Pumpkin Pie Cake Pops combine the warm, spiced flavors of pumpkin pie with a crunchy graham crust base and a smooth vanilla frosting, making a perfect autumn treat or party snack.
Ingredients
Scale
Cake Pops
- 1 ½ cups chopped leftover pumpkin pie, including crust (about ¼ of a 9-inch pie)
- 1 cup finely crushed graham crackers
- ¼ cup vanilla frosting (recipe below or store-bought)
- 12 ounces white candy coating (almond bark recommended)
- ½ teaspoon pumpkin pie spice
Vanilla Frosting
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1–2 teaspoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Vanilla Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add 1 to 2 teaspoons of milk and the vanilla extract, and continue to beat until smooth and spreadable. Adjust milk quantity to reach desired consistency.
- Combine Pumpkin Pie and Graham Crackers: In a large bowl, combine the chopped leftover pumpkin pie (including crust) with the finely crushed graham crackers and pumpkin pie spice. Mix gently to distribute spices evenly.
- Add Frosting to Mixture: Fold in the prepared vanilla frosting into the pumpkin pie mixture until well combined. The mixture should be moist enough to hold together but not too wet.
- Form Cake Pops: Roll the mixture into small bite-sized balls, approximately 1 to 1.5 inch diameter. Place formed balls on a baking sheet lined with parchment paper and refrigerate for at least 1 hour to firm up.
- Melt Candy Coating: Melt the white candy coating (almond bark) in a microwave-safe bowl in 30-second intervals, stirring between each until completely smooth.
- Attach Sticks to Cake Pops: Dip the tip of each cake pop stick into the melted candy coating, then insert halfway into each chilled cake pop. This helps secure the sticks in place.
- Coat Cake Pops: Dip each cake pop into the melted candy coating, covering completely. Gently tap off any excess coating and place the dipped pops upright into a Styrofoam block or cake pop stand to dry and harden.
- Refrigerate and Serve: Allow the cake pops to fully set by refrigerating for another 30 minutes to 1 hour before serving. Enjoy these festive pumpkin pie treats!
Notes
- For best results, use leftover pumpkin pie that is chilled and firm to prevent the cake pops from being too soft.
- If the candy coating is too thick, add a small amount of vegetable oil to thin it out.
- Store cake pops in an airtight container in the refrigerator for up to 3 days.
- Feel free to decorate the cake pops with sprinkles or drizzle with melted chocolate for extra flair.
Keywords: Pumpkin pie leftovers, cake pops, pumpkin spice dessert, fall treats, white candy coating