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.

Printed from http://www.seriouseats.com/recipes/2010/11/cakespy-pumpkin-pie-pops-thanksgiving.html

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