HUChronicle_Twitter_Logo.jpg

Hi.

Welcome to the official, independent student-run newspaper of Hofstra University!

Dorm Room Dish: Thanksgiving pumpkin pie pops

food-thing-1

Dana Craig is the president of the Hofstra Culinary Club.

These mini pumpkin pie pops are extremely cute and they’re really easy to make! They have all the flavors of pumpkin pie with an amazing maple sugar glaze on top.

Serves: 7 to 9

Prep time: 20 minutes

Cook time: 25 minutes

Total Time: 45 minutes

Ingredients

For the Mini Pumpkin Pies:

2 frozen pie crusts (9 inch)

½ cup pumpkin puree

¼ cup brown sugar

1 tablespoon maple syrup

¼ teaspoon pumpkin pie spice

1 egg, beaten

Lollipop sticks

For the Glaze:

½ cup icing sugar

½ teaspoon vanilla extract

2 to 4 tablespoons maple syrup

Instructions

For the Mini Pumpkin Pies:

Defrost the frozen pie crusts on the counter for one hour.

Remove from the pie tins and roll flat with a rolling pin. Use a pumpkin cookie cutter to cut out the pumpkin shapes.

Preheat the oven to 350°F.

Mix together the pumpkin puree, brown sugar, maple syrup and pumpkin pie.

On a parchment-lined baking sheet or a silicone baking mat, set out half of the pumpkin shapes.

Brush the beaten egg over the top of each pumpkin shapes.

Gently press at least one inch of the lollipop stick into the pie dough, making sure its indented slightly into the dough.

Add a small spoonful of pumpkin mixture to the center of the shape, over the lollipop stick, being sure to leave at least half an inch of space around the outer edges of the pumpkin shape to seal it closed.

Line up the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press the edges closed slightly with your fingers.

Using a fork, press around the edges of the pumpkin shape to seal it completely.

Brush the top of the pumpkins with the beaten egg.

Bake at 350°F for 20 to 25 minutes until golden brown. (I baked mine for 23 minutes).

For the Glaze:

Combine the icing sugar and vanilla extract in a small bowl. Add the maple syrup one tablespoon at a time until you have a slightly runny glaze.

Pour the glaze into a ziplock bag, seal it closed, then cut off a small corner of the bag.

Gently squeeze the glaze over the mini pumpkin pies.

Man on the Unispan -- November 15, 2016

Riding with Steve: A night with the Hofstra night shuttle driver