Serious Eats: Recipes
Cakespy: How to Make Pumpkin Pie Pops
[Photographs and original illustrations: Cakespy]
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
Riddle me this: what doesn't taste better on a stick?
While you ponder that epic question, let me introduce you to a pint-sized pop of flavor guaranteed to delight your dining companions this Thanksgiving: the Pumpkin Pie Pop.
A sweet way to serve the classic autumn treat, these pops are ideal for crust lovers, providing a high crust-to-filling ratio. This also allows you to go a little sweeter with the filling: I substituted sweetened condensed milk for the more-frequently used evaporated milk in my batch, which provided a deliciously rich, caramelly-tasting filling as a result.
About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website.
