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Pumpkin Butterscotch Hand Pie Pops


3 Hr.
1 Hr.
Skill Level:
12 pie pops

HERSHEY’S CHIPITS Pumpkin Butterscotch Hand-Pie Pops are a great way to enjoy the fall season! These mini pies are the perfect size for sharing!

Ingredients & Directions

Prep Time
1 hour
30 minutes
Cool Time
10 minutes
Chill Time
1 hour 20 minutes


  • Pie Pastry:
  • 2 cups
    all-purpose flour (500 mL)
  • 2 tsps
    granulated sugar (10 mL)
  • 1/4 tsp
    salt (1 mL)
  • 1/2 cup
    shortening (125 mL)
  • 1/4 cup
    unsalted butter, cold and cut up into small cubes (60 mL)
  • 1/3 cup
    ice water (75 mL)
  • Filling:
  • 1 tbsp
    milk (15 mL)
  • 1 small
    egg, beaten
  • 3 tbsps
    pure pumpkin purée (45 mL)
  • 2 tbsps
    packed brown sugar (30 mL)
  • 1 tsp
    pumpkin pie spice (5 mL)
  • 1/2 tsp
    vanilla extract (2 mL)
  • Assembly:
  • 1 small
  • 12
    lollipop sticks
  • 1/4 cup
    HERSHEY'S CHIPITS Butterscotch Chips (60 mL)


Equipment Needed 
saucepan Saucepan
oven Oven
baking sheet Baking Sheet
piping bag Piping Bag
measuring cups Measuring Cups

Pie Pastry: Whisk together flour, sugar and salt in large bowl. Cut in shortening and butter using pastry blender or fingertips until mixture resembles coarse meal with a few larger pieces. Stir in ice water with fork until dough comes together.


Divide dough into 2 balls; flatten each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.


Filling: Melt butterscotch chips into milk in small heatproof bowl set over small saucepan of simmering water until smooth. Let cool slightly.


Preheat oven to 400°F (200°C).


Stir together egg, pumpkin, brown sugar, pumpkin pie spice and vanilla in small bowl until blended. Stir in melted butterscotch chip mixture until blended. Chill in refrigerator for 15 to 20 minutes.


Dust work surface with flour. Roll out dough, one disk at a time, to about 1/8-inch (3 mm) thickness. Cut out 24 pumpkins using 3-inch (7.5 cm) pumpkin-shaped cookie cutter, rerolling scraps as needed.


Alternatively, use a round cookie cutter if preferred.


Assembly: Whisk together egg and 1 tbsp (15 mL) water in small bowl. Brush edges of 12 pumpkin shapes with egg wash.


Position lollipop sticks on those 12 pumpkin shapes so that top of stick reaches center of pumpkin; press sticks gently into pastry. Add 2 tsp (10 mL) filling to center of each pumpkin. Cap with remaining 12 pumpkins shapes. Seal edges with fork. Brush pastry with remaining egg wash. Arrange on parchment paper–lined baking sheet.


Bake for 15 to 20 minutes or until pastry is cooked through. Let cool completely on baking sheet on wire rack.


Melt butterscotch chips in small heatproof bowl set over small saucepan of simmering water for 3 to 5 minutes or until smooth. Transfer to piping bag with desired tip. Repeat process with white crème chips in another small bowl. Transfer to another piping bag with desired tip.


Drizzle melted butterscotch and white creme over pumpkin hand pie pops and let stand until set.