Pumpkin Butterscotch Hand Pie Pops

Name: Pumpkin Butterscotch Hand Pie Pops | Recipes
Prep time: 60 min
Cook time: 30 min
Total time: 180 min
Yield: 12 pie pops
Ingredients: 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); 1/4 cup HERSHEY'S CHIPITS Butterscotch Chips (60 mL); 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); 1 small egg; 12 lollipop sticks; 1/4 cup HERSHEY'S CHIPITS Butterscotch Chips (60 mL); 1/4 cup HERSHEY'S CHIPITS White Creme Chips (60 mL)

Details

Time: 3 hours
Skill Level: Intermediate
Yields: 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
COOK TIME: 30 minutes
Cool Time: 10 minutes
Chill Time: 1 hour 20 minutes

Ingredients

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:
1/4 cup

HERSHEY'S CHIPITS Butterscotch Chips (60 mL)
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

egg
12

lollipop sticks
1/4 cup

HERSHEY'S CHIPITS Butterscotch Chips (60 mL)
1/4 cup

HERSHEY'S CHIPITS White Creme Chips (60 mL)

Key Ingredients

HERSHEY'S CHIPITS Butterscotch Chips, 270g bag - Front of Package

Where to Buy

HERSHEY'S CHIPITS White Creme Chips, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Saucepan

Oven

Baking Sheet

Piping Bag

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.

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.