Description
These leftover pumpkin pie cake pops are a delightful treat that repurposes your extra pie into bite-sized, sweet snacks. The combination of pumpkin pie, graham crackers, and white candy coating creates a delicious and festive dessert for any occasion.
Ingredients
Scale
- 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
- 12 ounces white candy coating
- 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 Cake Pops: Combine chopped pumpkin pie, graham crackers, vanilla frosting, and pumpkin pie spice in a bowl. Mix until well combined.
- Form Cake Balls: Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
- Melt Candy Coating: Melt the white candy coating in a microwave-safe bowl according to package instructions.
- Dip Cake Balls: Dip each cake ball into the melted candy coating, ensuring it is fully coated. Place back on the parchment paper to set.
- Make Frosting: In a separate bowl, cream together butter, powdered sugar, milk, and vanilla extract to make the frosting.
- Decorate Cake Pops: Drizzle or pipe the frosting over the cake pops for added sweetness and decoration.
- Serve: Allow the cake pops to set completely before serving and enjoy!
Notes
- You can customize the cake pops by adding sprinkles, chopped nuts, or a dusting of cinnamon on top.
- Store the leftover cake pops in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cake pop
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: leftover recipe, pumpkin pie, cake pops, dessert, sweet treat