pumpkin marshmallow pie pops

 

I need you to stick with me on this one (all kinds of puns intended there), because it might seem a little weird. But these are really good. And it took me a few batches to get my idea to work, so there’s labor behind these, even if they are unbelievably easy to make.

 

You see it all started when I got a huge box of KRAFT Jet-Puffed marshmallow awesomeness. I received said box of marshmallow awesomeness at no cost to me, mind you, just to have some fun with marshmallows. Done and done. (They chose a good target, see? And I swear, they didn’t pay me to say this, either, but most of those marshmallows in my link are Jet-Puffed brand, which I use because they aren’t coated in excess powder and are best for decorating.)

 

 

In the box, I found a couple bags of the Jet-Puffed Pumpkin Spice Marshmallows. Oh, Fall, how I love thee. So my natural thought progression was pumpkin spice marshmallows, pumpkin pie, pie, stick, pops. So I made Pumpkin Spice Marshmallow Pie Pops. They were yummy, though I do wish I added cinnamon sugar on top rather than just plain sugar. The flavor is subtle, and I wanted just a wee bit more. And yes, the stick is really stuck on there. These pops are thin, so very light, and the marshmallow caramelizes on the pie, securing the stick in the process.

 

 

 

how to make Pumpkin Spice Marshmallow Pie Pops

 

you will need:

Jet-Puffed pumpkin spice marshmalows

9-inch refrigerated pie crust

sugar

2-inch circle cookie cutter

rolling pin

parchment paper

baking tray

lollipop sticks

 

*Find the cookie cutter and lollipop sticks in the craft store. 2-inches is a good size cutter to keep the marshmallow from dripping off the sides, but you can go a bit bigger if need be. Just don’t go smaller.

 

 

 

what to do:

Preheat oven to 375 degrees. Unroll the refrigerated pie crust and cut out 2-inch circles as closely as possible. You may reroll the scraps and cut out more circles. (A 9-inch crust will make about 20 pops.)  Place the circle on a baking tray lined with parchment paper. Place a lollipop stick on the pie circle and then place a pumpkin spice marshmallow on top. Repeat to fill the tray. Sprinkle sugar generously over the pip pops.  Bake just until the marshmallow starts to turn a dark brown, about 10 minutes. The marshmallow will puff up before it gets to that stage. When done, remove from the oven and let cool completely on the tray so the stick stays put.