Pumpkin Pie Popsicles

I know you're still wondering why I'm still making popsicles now that's it's chilly outside, well it's because it's that time of year when all the amazing pumpkin recipes are coming out I saw this flavor idea and had to try it! I found many recipes for this that use either heavy whipping cream, half and half, full fat coconut milk, greek yogurt, or almond milk as it's base. I used what I happened to have on hand in my fridge (hence the small batch), a little bit at the bottom of a can of coconut milk and fresh pumpkin puree. I use Ideal no calorie sweetener but you can use agave nectar.

Makes 3 popsicles (double for a larger batch)

  • 6oz Pumpkin Puree (I make my own, recipe here)
  • 3 oz Full Fat coconut milk from a can
  • ¼ cup Ideal Sugar
  • ½ ts vanilla extract
  • 1 ts pumpkin pie spice
    1. Mix all the ingredients but taste to make sure it has enough spices and sugar.
    2. Pour into popsicle molds and freeze for 6 hours of overnight.

    No comments