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TWIX Chocolate Pumpkin Pie Pops

These quick and easy pastry pops are filled with chopped TWIX Minis, pumpkin pie filling and chopped pecans.

TWIX® Chocolate Pumpkin Pie Pops

Ingredients

1 egg, beaten
1 tbsp canned pumpkin pie filling
2 TWIX® Minis Chocolate, chopped
1 tsp chopped toasted chopped pecans
1 rolled refrigerated pie crust
1/4 cup icing sugar
2 tsp milk
2 tbsp orange sparkles
 
Substitute melted white chocolate for icing if desired.

Directions

  1. Preheat oven to 375˚F. Beat egg with 2 tsp water; set aside. Stir together pumpkin pie filling, chopped TWIX® Minis and pecans.
  2. On lightly floured work surface, cut out 12 pumpkins from pastry using 2-inch pumpkin cookie cutter. Reserve remaining pastry for another use.
  3. Brush edges of 6 pastry pumpkins with egg wash; place lollipop stick on top of these pumpkins so stick comes to center of each pumpkin and press gently into pastry. Add 1 tsp TWIX® filling to center of each pumpkin. Cap with remaining pastry pumpkins. Seal edges with fork. Brush tops with egg wash; prick with fork to make vents.
  4. Place pastry pops on parchment paper–lined baking sheet, spacing at least 4 inches apart. Bake for 12 to 15 minutes or until golden brown. Let cool completely.
  5. Stir together icing sugar and milk; glaze each pastry pop with icing. Sprinkle with sparkles. Let stand for 10 to 15 minutes or until icing is set. Tip: Reroll pastry scraps and cut into long strips. Sprinkle with chopped TWIX® Minis and bake until golden brown. Let cool completely before serving.