If you didn't eat all the pumpkin pie at Thanksgiving, you must make this Leftover Pumpkin Pie Cake Pops Recipe!
This Leftover Pumpkin Pie Cake Pops Recipe is a delicious spin on the classic cake pop with all the yummy flavors of pumpkin pie.
Why I love this Leftover Pumpkin Pie Cake Pops Recipe!
Taste: The combination of flavors in pumpkin pie, graham cracker crumbs and vanilla frosting is simply a delicious way to use that extra pie. I love pumpkin flavor in desserts!
Texture:The moist and soft texture of the pumpkin pie pop paired with a slight crunch of the candy coating shell is so satisfying.
Creativity: Using leftover pumpkin pie filling in cake pops is a creative way to repurpose leftovers. The mix of flavors and the novelty of turning pie filling into cake pops is just so fun!
Seasonal Appeal: Especially during the fall or holiday season when pumpkin-flavored treats are popular, using leftover pumpkin pie filling in cake pops can capture the essence of the season and evoke a sense of coziness and nostalgia. Great way to get your pumpkin fix this season.
Resourcefulness: Repurposing leftovers is a sustainable and resourceful practice. Using leftover pumpkin pie filling in cake pops demonstrates resourcefulness in the kitchen by minimizing waste and creating something new and delicious.It's a great way to use up your leftover pie filling.
Customization: You might enjoy experimenting with different coatings, decorations, or additional ingredients to complement the pumpkin pie filling, allowing you to tailor the cake pops to your taste preferences.
Easy Dessert:This is a great recipe to serve at a party and it's very simple to prepare. Wonderful Fall flavor too.
What you need
Pumpkin Pie - Store bought or homemade pumpkin pie filling will work, your choice. Both work great in this recipe. I would not recommend a crustless pumpkin pie for this recipe.
Graham Crackers - Finely crushed in a food processor or place crackers in a large plastic bag, seal and pound with a rolling pin or can of soup. You can also just buy graham cracker crumbs, if you wish.
Vanilla Frosting - I prefer homemade, but you can use the store bought version if you want to. If you're using homemade, you can make a small batch by mixing ¼ cup of softened butter and 1 cup of powder sugar until smooth. Stir in 1-2 teaspoons of milk if too thick. Then measure out ¼ cup of frosting for this recipe.
White Candy Coating - Almond Bark is my favorite because it melts really well, but you could also use white candy melts. But don't use white chocolate chips.
Pumpkin Pie Spice - Find it in the spice section at your local grocer. If you don't have it, you can make your own. See the recipe in the notes of the recipe card at the bottom of this page.
How to make this Leftover Pumpkin Pie Cake Pops Easy Recipe
First make your frosting. If you're using store bought, you can skip this step. For homemade frosting, you can make a small batch by mixing ¼ cup of softened butter and 1 cup of powder sugar until smooth. Stir in 1-2 teaspoons of milk if too thick. Stir in vanilla. Then measure out ¼ cup of frosting for this recipe.
In a large bowl stir together pie (including pie crust), graham crackers, and frosting until well combined. Shape mixture into 1 ¼-inch balls. Place on a parchment paper lined baking sheet or tray. Freeze 30 minutes.
Meanwhile, melt coating in microwave for 1 ½ to 2 minutes, stirring every 30 seconds. Stir in pumpkin pie spice. Dip a lollipop stick into the melted coating about 1 inch, then press a pie ball onto the stick, being careful not to insert stick too far. Dip ball into coating again, allowing excess to drip back into bowl. Return to baking sheet. If you like, sprinkle with a little bit of graham cracker crumbs. Repeat with remaining balls and melted coating. Store in refrigerator up to 3 days.
Ingredients Preparation: Ensure your leftover pumpkin pie is well chilled. This will help in forming the cake pops. If the leftover pie is not chilled, the cake pops won't hold together.
Chill the Cake Pops: After combining the cake pop ingredients and shaping them into balls. Make sure to chill them for 30 minutes so they will be firm enough to dip in the melted candy coating.
Inserting Sticks: If you're using sticks, dip the end of each stick into melted chocolate or candy melts before inserting it into the cake balls. This helps secure the stick in place.
Dipping: Melt candy coating in a deep bowl. Dip each cake pop into the melted candy coating, ensuring it’s evenly coated. Gently tap off any excess.
Decorating: Before the coating sets, add sprinkles, chopped nuts, or other decorations of your choice to the cake pops.
Setting: If you want them to be perfectly round, place cake pops in a styrofoam block to allow them to set completely.
Storage: Once the coating is set, store the cake pops in an airtight container at room temperature or in the refrigerator.
Frequently asked questions
What if I can't find pumpkin pie spice at the store? You can make your own Pumpkin Pie Spice. In a small bowl, place 3 tablespoons cinnamon, 2 teaspoons ground ginger, 1 ½ teaspoons ground nutmeg, 1 teaspoon ground cloves and 1 teaspoon allspice. Whisk it all together. Store in an airtight container or jar.
How do I prevent the cake pops from falling off the sticks? Make sure the cake balls are properly chilled before inserting the sticks. Also, dipping the sticks into melted chocolate or candy melts before inserting them into the cake balls helps secure them in place.
My cake pop mixture is too soft to shape into balls. What should I do? If the mixture is too soft, add more graham cracker crumbs to firm it up. Start with small additions until you achieve a consistency that holds its shape without being too dry.
Can I freeze cake pops with pumpkin pie? Yes, you can freeze cake pops. Once they're made and decorated, place them in an airtight container or wrap them individually in plastic wrap before freezing. Thaw them in the refrigerator when ready to consume.
What kind of candy coating should I use for coating the cake pops? You can use candy melts, almond bark, chocolate chips, or chocolate bars suitable for melting. Make sure to follow melting instructions and use a deep, microwave-safe bowl for easy dipping.
How long do cake pops with regular pumpkin pie last? When stored properly in an airtight container, cake pops can last for about 3-4 days at room temperature or up to a week when refrigerated. However, their freshness and texture might vary over time.
Can I make cake pops without sticks? Absolutely! You can skip the sticks and create pumpkin pie filling truffles instead. Roll the mixture into small balls, dip them in chocolate, and place them on parchment paper to set.
What are some creative ways to decorate pumpkin pie cake pops? Apart from sprinkles or chopped nuts, consider drizzling different colored chocolates over the cake pops, rolling them in crushed cookies or graham crackers, or using edible gold or silver dust for an elegant touch.
Can I use other leftover pies in cake pops? Yes, you can experiment with various pies like apple pie, cherry pie, or pecan pie in cake pops. Adjust the additional ingredients to achieve the right consistency when combining them with cake crumbs.
Do I need to refrigerate cake pops after dipping them in chocolate? It depends. If the cake pops have perishable ingredients or if the environment is warm, it's best to refrigerate them to maintain their freshness and structural integrity.
Be sure to add this to your Fall collection of recipes! You might also like these pumpkin pie bars with cream cheese frosting, pumpkin cheesecake or my favorite pumpkin bread recipe. In fact, there are lots of tasty pumpkin puree dessert recipes on my website. Just type pumpkin desserts in my Mom Loves Baking search bar to see them all. I've included several different pumpkin pie recipes on my blog as well.
Leftover Pumpkin Pie Cake Pops!
- 12 lollipop sticks
- 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 use store bought
- 12 ounces white candy coating we used almond bark
- ½ teaspoon pumpkin pie spice
- First make your frosting. If you're using store bought, you can skip this step. For homemade frosting, you can make a small batch by mixing ¼ cup of softened butter and 1 cup of powder sugar until smooth. Stir in 1-2 teaspoons of milk if too thick. Stir in vanilla. Then measure out ¼ cup of frosting for this recipe.
- In a large bowl stir together pie, graham crackers, and frosting until well combined. Shape mixture into 1 ¼-inch balls. Place on a parchment paper lined baking sheet or tray. Freeze 30 minutes.
- Meanwhile, melt coating in microwave for 1 ½ to 2 minutes, stirring every 30 seconds. Stir in pumpkin pie spice. Dip a lollipop stick into the melted coating about 1 inch, then press a pie ball onto the stick, being careful not to insert stick too far. Dip ball into coating again, allowing excess to drip back into bowl. Return to baking sheet. If you like, sprinkle with additional graham cracker crumbs. Repeat with remaining balls and melted coating. Refrigerate for another 30 minutes. If desired, use the extra candy melts and add some cinnamon to make it darker in color. Then drizzle over cake pops. Store in refrigerator up to 3 days.