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pumpkin pie sticks with spiced whipped cream

★★★★★ 1
a recipe by
Teresa Jacobson
New Orleans, LA

Well, there may just be a new Autumn tradition in my house! Imagine a little dippable pumpkin pie... that's what these taste like!! Dip these in the Spiced Whipped Cream and ...mmmmmmm! These are the follow-up to my Apple Butter Pie Sticks and BOY are they good!!

★★★★★ 1
serves 32 sticks
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For pumpkin pie sticks with spiced whipped cream

  • 1 pkg
    refrigerated pie crusts (2 crusts)
  • 3/4 c
    canned pumpkin
  • 2 Tbsp
    non-dairy liquid coffee creamer, any flavor (i used sugar free vanilla)
  • 1
    egg white
  • 3/4 tsp
    pumpkin pie spice
  • 2 Tbsp
  • additional sugar & pumpkin pie spice (mixed together, for dusting)
  • 1 c
    heavy whipping cream
  • 2 Tbsp
  • pumpkin pie spice (about 1/2 tsp. or so)

How To Make pumpkin pie sticks with spiced whipped cream

  • 1
    Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or foil, spray lightly with nonstick.
  • 2
    In a small mixing bowl, combine pumpkin, creamer, egg white, pumpkin pie spice and 2 T. sugar; set aside.
  • 3
    Unroll one pastry, carefully spread pumpkin mixture in a thin layer over pastry (may not need all of the pumpkin mixture)- leave an 1/8-1/4 inch all the way around.
  • 4
    Unroll second pastry, place it over pumpkin mixture and gently press edges together. Dust top of pastry with sugar and pumpkin spice mixture (you could also use a sugar & cinnamon mixture.)
  • 5
    Using a pizza or ravioli cutter, cut into strips that are about 3/4" wide x 2 1/2" long.
  • 6
    Place on prepared pans, leaving plenty of space between the sticks. Bake both pans for about 20 minutes or until dough is firm and golden brown.
  • 7
    WHIPPED CREAM: Chill a metal mixing bowl and beaters in freezer for about 20 minutes. Place whipping cream, sugar and spice in chilled bowl and beat with electric mixer until stiff peaks form. Serve chilled in small bowls for dipping.