Description
These Leftover Pumpkin Pie Cake Pops are a delightful and creative way to transform your leftover pumpkin pie into bite-sized treats. Combining chopped pumpkin pie with graham crackers and vanilla frosting, then coated in creamy white candy coating and dusted with pumpkin pie spice, these cake pops are perfect for fall gatherings and holiday parties.
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 follows 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 mixing bowl, cream the softened unsalted butter until smooth. Gradually add powdered sugar and mix well. Add 1 teaspoon of vanilla extract and 1 to 2 teaspoons of milk as needed to achieve a smooth, spreadable consistency. Set aside.
- Mix the Cake Pop Base: Chop the leftover pumpkin pie, including the crust, into small pieces. In a large bowl, combine the chopped pumpkin pie with finely crushed graham crackers. Add ¼ cup of the prepared vanilla frosting or store-bought frosting. Mix thoroughly until the mixture holds together when pressed.
- Form Cake Pops: Using your hands or a small scoop, form the mixture into small, evenly sized balls. Place the balls on a parchment-lined baking sheet and refrigerate for about 30 minutes to firm up.
- Melt Candy Coating: While the cake pops chill, melt the white candy coating (almond bark) in a microwave-safe bowl in 30-second increments, stirring until smooth and fully melted.
- Dip Cake Pops: Once the cake pops are firm, dip each one into the melted candy coating, making sure they are fully coated. Let excess coating drip off, then place back on the parchment paper.
- Add Pumpkin Pie Spice: Sprinkle each coated cake pop lightly with ½ teaspoon of pumpkin pie spice to enhance the flavor and add a festive touch.
- Set Cake Pops: Allow the coated cake pops to set completely at room temperature or refrigerate briefly until the coating is firm and hardened.
- Serve and Enjoy: Once set, serve these delightful pumpkin pie cake pops as a perfect fall or holiday dessert treat.
Notes
- Use leftover pumpkin pie including the crust for best flavor and texture.
- If you prefer, you can substitute the white candy coating with white chocolate chips melted with a little vegetable oil.
- Store cake pops in an airtight container in the refrigerator for up to 3 days.
- For added decorative flair, drizzle with melted chocolate or add festive sprinkles before the coating sets.
- Allow frosting to soften at room temperature before mixing for easier incorporation.
Keywords: Pumpkin Pie Cake Pops, Leftover Pumpkin Pie Recipes, Holiday Dessert, Fall Treats, No-Bake Cake Pops