Fill 'em Up
SWEET POTATO: Combine 1 cup pureed sweet potato, 1/4 cup applesauce, and 1 tsp pumpkin-pie spice.
CRANBERRY: Combine 1 can cranberry chutney, 1 tsp orange zest, and 1/4 tsp cinnamon.
APPLE: Combine 1 cup finely chopped apples, 1/4 cup sugar, 1 tsp cinnamon, and 1 tsp cornstarch.
BROCCOLI-CHEDDAR: Chop 1 bag steamed broccoli florets and stir in cheese sauce.
TURKEY STUFFING: Mix prepared stuffing with cooked turkey sausage and sautéed apples, onions, and celery in a food processor until no large pieces remain.
It's All in the Crust
SERVES 12 Unroll 1 box refrigerated pie crust. Use a 2-inch biscuit cutter to cut 24 circles from the rounds of dough. Transfer 12 circles to a parchment-paper–lined baking sheet. Place a lollipop stick halfway up each circle, and press down lightly. Add 1/2 Tbsp of the filling in the center. Top with another circle of dough. You can use tiny cookie cutters to make fun shapes with the dough! Use a fork to gently crimp the edges to seal. Brush the pie tops with beaten egg, and sprinkle lightly with raw sugar (for sweet pops) or kosher salt (for savory ones). Poke 3 or 4 steam holes into the top crust with a toothpick. Bake in a preheated 375°F oven until golden brown.