This to That Pumpkin Cake Pops

Turn your leftover pumpkin pie into cake pops.

Turn Leftover Pumpkin Pie into Pumpkin Cake Pops

Ingredients:

• Leftover pumpkin pie

• 1 10 oz package Ghirardelli vanilla flavored melting wafers (or similar)

• Pkg of 20 cake pop sticks or skip and turn into truffles

• small cardboard box or floral foam to stick drying cake pops in.

Instructions:

1. Take leftover pie (filling and crust) place in a large bowl and mix with a blender.

2. After mixing, cool batter in the refrigerator for at least an hour.

3. Use a small scoop and roll out your balls. Lay on a cookie sheet.

4. Cool in the freezer about 20 min.

5. Melt your white chocolate melts according to package in microwave.

6. Dip your stick in chocolate and then dip into pie ball

7. Do this with all of them and put them back in freezer till they are solidified

8. Gently dip the pie balls into the melted chocolate or spoon the chocolate onto pie balls and twirl to coat, letting the excess chocolate drizzle off onto parchment paper.

9. Remove the pie ball and let it drip over the chocolate a moment, then place into the foam or box to dry.

10. Garnish immediately with sprinkles or wait till almost fully dry and dust with cinnamon and enjoy !

Storage:

• Room Temperature: If you plan to consume the cake pops within a day or two and the weather isn’t too warm, you can leave them at room temperature. Place them on a plate or in an airtight container, but avoid exposing them to direct sunlight or heat sources.

• Refrigeration: If you want to store the cake pops for a longer period (up to a week), it’s best to refrigerate them. Place them in an airtight container or cover them with plastic wrap to prevent them from drying out. You can also insert the cake pops into a piece of foam or a cake pop stand inside the container to keep them upright.

• Freezing: If you want to store the cake pops for an extended period (up to a month or more), freezing is the best option. Here’s how to freeze cake pops:

  • Place the cake pops on a baking sheet or tray lined with parchment paper, making sure they’re not touching each other.

  • Freeze them for about 1-2 hours until they become firm.

  • After the initial freeze, transfer the cake pops to an airtight container or a freezer-safe resealable bag, separating layers with parchment paper to prevent sticking.

  • Label the container or bag with the date for reference.

  • Store them in the freezer.

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