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Pumpkin Pie Lollipops
By Jim Bailey, a.ka. "The Yankee Chef"

I remember as a child I ate Pumpkin Pie, but begrudgingly. It wasn't because I
didn't enjoy the taste, it was just a little bland for my sweet tooth. But when
food was put in front of you "in the day," you ate it!

Having aged slightly, I enjoy the aroma of clove-scented baked pumpkin pie
wafting through the entire house, mingling with the savory smell of yeast-risen
bread (yes, we still make our own bread for the holidays), the salty tinge
hanging in the air from the glazed ham roasting and the always present,
pleasant bouquet of cranberry potpourri sneaking around each room.

The only thing that's missing is the dry, hardwood crackling from the living
room and kitchen as it toils to heat everyone and cook everything in both the
fireplace and wood cookstove.

In the meantime, if I don't give you this recipe, I am going to keep on
reminiscing and won't get a thing done.

These little mini-pies are truly a treat for the kids after school or make a pile of
them for your holiday gathering. You can substitute 2 t. pumpkin pie spice
instead of the cinnamon, ginger and cloves if desired.

1 recipe for 2 crust pie shell pie pastry
1 (15 oz. can) pure pumpkin
3/4 c. sugar
1 t. cinnamon
1/2 t. salt
1/2 t. ground ginger
1/4 t. ground cloves
Coarse sugar
Apple Cider Glaze, recipe below
Flat Popsicle (craft) sticks

In a bowl, combine pumpkin, sugar, cinnamon, salt, ginger and cloves. Stir
until well blended; set aside. Preheat oven to 375-degrees F. Roll out the pie
dough a little thinner than you ordinarily would for pies. With any round
shaped cutter, cut out 2 circles for each lollipop you are making.

Line a baking sheet with parchment paper or use nonstick baking sheet. Place
one round of dough on pan for each lollipop you are making. Place a Popsicle
stick onto circle of dough, with a 1/2-inch laying on the dough. Dollop 1 T.
pumpkin filling into the center of each round and cover with second circle of
dough. Flatten with the tines of a fork to seal, brush with milk and sprinkle
liberally with coarse sugar. Bake for 15-18 minutes, or until slightly browned.
Remove from oven and cool 10 minutes before removing to a rack or platter.
Serve with Apple Cider Glaze.

Apple Cider Glaze:
2 c. apple cider
Pinch ground cloves

Bring to a boil over high heat, stirring occasionally, and continue boiling for 8-
12 minutes, or until reduced by half and syrupy. Let cool slightly before
dipping you Lollipop Pie into it.

NOTE: Go ahead and make mini Apple Pies if you prefer: Simply put 2 c.
diced apples, 1 c. apple juice or cider, 1/4 t. cinnamon, a pinch each of nutmeg,
ginger and allspice in a saucepan over medium-high heat and cook until
apples are almost soft, about 4-6 minutes. Remove to bowl to cool to tepid and
fill each lollipop according to instructions. Want a dip for the Mini Apple
Pie's? Mix 1 c. pureed pumpkin with 1/2 c. creme fraiche or plain yogurt and
1/4 c. caramel topping. Mix well and there you have it.

About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
©The Heart of New England online magazine
...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
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