Ingredients
Scale
- 1 leftover pumpkin pie
- 4 oz cream cheese (or mascarpone cheese)
- 8 oz chocolate (milk or white, or coconut oil for melting)
- 10–12 lollipop sticks (or coffee stirrers)
- Parchment paper (as needed)
Instructions
- Scrape the leftover pumpkin pie filling into a bowl and mash it with cream cheese until moldable.
- Roll the mixture into tablespoon-sized balls.
- Melt the chocolate in the microwave, stirring until smooth.
- Dip each lollipop stick into chocolate and insert into the pumpkin balls.
- Chill the pops in the fridge for at least 30 minutes.
- Dip and swirl the chilled pops in melted chocolate and add toppings before the chocolate sets.
- Chill again and enjoy!
Notes
Warm the leftover pie slightly for easier mixing. Don’t skip chilling steps to prevent pops from sliding off sticks. These freeze well for later snacking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling, Dipping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake pop
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg