It all started last school year. It was my first full year back at teaching after taking a few years off and I was in a new place, where, they didn’t know me and I really didn’t know them (yet). One of the traditions at my new school is that the different grade levels make snacks for the first faculty meeting of the month. Our turn came early in the year, and, what did they say? You can bring Chex Mix. Chex Mix… (Let me note here that I was the only male elementary classroom teacher in my building.) So, I thought to myself, I’ll go big and surprise them and I made these… Hamburger Cupcakes!
Now making them was fun, but I think I have started something that I may, or may not, be able to keep up. (That’s what I get for my “I’ll show them” attitude I have sometimes. #confession)
Well this year rolled around and I wasn’t asked to bring Chex Mix, but rather what was I going to bring next. I thought about cupcakes again, because, really, who doesn’t love cupcakes? But, I thought it about it for a while, I finally decided on Pumpkin Pie Pops. I had never even heard of them until this past weekend. I found a recipe here: http://www.munchkinmunchies.com/2010/09/pumpkin-pie-pops-and-sunflowers.html
This post gave me the initial idea, but I looked around the Internet some more and found some different versions that led me to making my own variation of it. I didn’t have access to the same ingredients she had and I honestly don’t think I am talented enough to make all the pie crust and filling from scratch. Seriously, I was already going to spend HOURS in the kitchen making about 60 of these, I wasn’t going to spend that much extra time learning how to make something that might turn out horrible! So, I ran to Wal-Mart and picked up a few things. The main ingredients, other than time, I needed were these two things, Libby’s Easy Pumpkin Pie Mix and Betty Crocker Pie Crust Mix... These are what I bought and were pretty easy to put together with just a few extra things. The extra ingredients are listed on the box/can. I believe I needed a can of evaporated milk, eggs, water, nutmeg, popsicle sticks, and sugar.
One thing I have to note is that you will probably need more than one box of pie crust mix depending on many you are making. I was able to make about 8-10 pie pops per box. Since you have to put pie crust on the top and bottom, it requires a good bit of crust. If you know how to make it yourself, you might be able to make it cheaper. The box was probably about $2 or a little more. One can of the pumpkin pie filling is more than enough. I probably could have made a small real pie with all I had left over after making about 50-60 pops.
I was asked for the recipe, so here it is… my version at least.
1. Preheat the oven to about 350 degrees.
2. While the oven is preheating, mix the pie crust and pumpkin pie filling in separate bowls.
3. When the pie crust is ready, roll it out thin and flat. I used a cookie cutter to make the shapes of pumpkins. Each pop required 2 cut outs. Half the cut outs I left alone for the base and the other half I cut out pumpkin eyes and smiles to make it look like a Jack-o-Lantern.
4. I laid about 9 bases on a wax paper covered cookie sheet and pressed a Popsicle stick onto each one. I, then, sprinkled a little bit of nutmeg and sugar on the base.
5. Next, I put a spoon of pumpkin pie filling on each base and then placed the Jack-o-Lantern faces on top and pressed and crimped the edges with a fork.
6. After sealing them, I sprinkled a little more nutmeg and sugar on the top before putting them in the oven.
7. I baked them for about 20-25 minutes at 350 degrees. (Obviously cooking times vary.) I let them cool before eating any or wrapping them up.
Since I was taking mine to work, I individually wrapped mine in treat bags and tied them with ribbon. Everyone (and some of their kids) seemed to enjoy them. I’ll definitely make these again.
Hamburger Cupcake image from Image from http://www.duncanhines.com/recipes/cupcakes/cabaker77/hamburger-cupcakes