Leftover Pumpkin Pie Cake Pops Recipe
A creative way to transform leftover pumpkin pie into delicious, bite-sized cake pops coated in sweet white candy coating and flavored with warm pumpkin pie spice. These festive treats are perfect for fall celebrations and easy to make using simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: Approximately 12 cake pops 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cake Pops
- 1 ½ cups chopped leftover pumpkin pie, including crust (about ¼ of a 9-inch pie)
- 1 cup finely crushed graham crackers
- ¼ cup vanilla frosting (recipe below or store-bought)
- 12 ounces white candy coating (e.g., almond bark)
- ½ teaspoon pumpkin pie spice
For the Frosting
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1–2 teaspoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Frosting: In a medium bowl, beat the softened unsalted butter until smooth. Gradually add powdered sugar, mixing well. Add 1 teaspoon of milk and vanilla extract and continue to mix. Add additional milk, if needed, to achieve a spreadable consistency. Set aside.
- Mix the Cake Pop Base: In a large bowl, combine the chopped leftover pumpkin pie (with crust), finely crushed graham crackers, vanilla frosting, and pumpkin pie spice. Stir well until the mixture is cohesive and can hold its shape when formed into balls.
- Form the Cake Pops: Using your hands or a small scoop, shape the mixture into uniform balls about 1 to 1.5 inches in diameter. Place the balls on a parchment-lined baking sheet and refrigerate for at least 1 hour to firm up.
- Melt the Candy Coating: Place the white candy coating in a microwave-safe bowl. Heat in 20-30 second intervals, stirring between each, until completely melted and smooth.
- Coat the Cake Pops: Dip each chilled ball into the melted candy coating, ensuring it is fully covered. Gently tap off excess coating and place the coated pops back on parchment paper or a foam block to set.
- Set and Serve: Let the cake pops sit at room temperature or refrigerate briefly until the candy coating hardens. Once set, serve and enjoy your festive pumpkin pie cake pops.
Notes
- Use leftover pumpkin pie that includes some crust for better texture and flavor.
- If the mixture feels too wet or crumbly, add more crushed graham crackers or frosting to adjust consistency.
- White candy coating such as almond bark melts smoothly for an even and glossy finish.
- Store cake pops in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For added decoration, drizzle with melted chocolate or sprinkle with extra pumpkin pie spice before the coating sets.
Keywords: pumpkin pie cake pops, leftover pumpkin pie recipe, fall desserts, holiday treats, no-bake cake pops, pumpkin spice treats
Find it online: https://busyrecipe.com/leftover-pumpkin-pie-cake-pops-recipe/