Pumpkin Pie Pops

• For Crust:
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon fine sea salt
• 1 stick unsalted butter, cut into cubes and chilled
• 1/4 cup ice water
• For Filling:
• 1/2 cup unsweetened pumpkin puree
• 1/4 cup Stevia In The Raw(R) Bakers Bag
• 1 tablespoon maple syrup
• 1/4 teaspoon pumpkin pie spice
• 1 large egg, beaten
• 1 tablespoon Sugar In The Raw(R)

1. Combine flour and salt in a medium bowl. Add butter and work into flour with your fingers until butter is in pea-sized chunks. Stir in about 1/4 cup ice water to form a shaggy ball of dough. If still too dry, add 1 to 2 tablespoons more ice water. Flatten into a disk, wrap in plastic wrap, and refrigerate 1 hour.
2. Whisk pumpkin, stevia, maple syrup, and pumpkin spice together in a small bowl.
3. Preheat oven to 375 degrees F. Roll out dough to 1/8-inch thickness. Using a 2-1/2 to 3-inch pumpkin cookie cutter, cut out dough. Place half the dough rounds on a parchment-lined baking sheet. Press a lollipop or popsicle stick into the center of each dough round, 1 inch from the edge.
4. Place a heaping teaspoonful of the pumpkin mixture in the center of each piece of dough. Brush the edges of the dough with egg and place a second piece of dough on top. Use the tines of a fork to seal the edges.
5. Brush tops of pops with egg and sprinkle with sugar. Bake 20 to 25 minutes or until golden brown. Let cool on baking sheet.

flour, salt, unsalted butter, water, pumpkin puree, bakers, maple syrup, pumpkin pie spice, egg, sugar

Taken from www.allrecipes.com/recipe/267566/pumpkin-pie-pops/ (may not work)