Push pops were all the rage this summer when there were lots of ice cream flavors and fresh berries around. But when the cooler weather hit, push pops were pushed to the back of the cupboards. So I thought I’d pull mine out again and create a fall push pops recipe–filled with pumpkin pie! Just make your favorite pumpkin pie filling in a crustless pie pan, cook up some pie crust separately, and get your hands on some yummy whipped cream. Carefully layer a little bit of crumbled crust and a few spoonfuls of cooked pumpkin pie filling into each pop. Keep pops refrigerated until ready to eat, then top with some whipped cream.
Photos by Nicole Hill Gerulat.