Pumpkin Pie Popsicles
We’ve reached that time of year where we’re beyond Labor Day, so summer is unofficially over and we just want to be knee deep into pumpkin flavored EVERYTHING, but maybe it’s still 90 degrees outside so a PSL or pumpkin muffin maybe isn’t as appealing as it will be come October. I don’t know where you live, but here in Connecticut it’s about 80 degrees today. Not horrendous, but still a solid 15 degrees warmer than I’d like for the average September day.
So what’s a girl to do? Pumpkin Pie Popsicles, of course! It’s the perfect way to ring in the beginning of fall while also staying cool. Didn’t I warn you a couple weeks ago that my Popsicle mold seal has been broken? Can’t stop me now, get ready for all the Popsicles! First up were Chocolate Covered Cherry, and now I’m breaking out the fall flavors!
Did you do anything fun over Labor Day weekend? I only had one thing I wanted to do, and that was swim! Over 4th of July weekend I went to the Finger Lakes to see my mom’s boat for the first time. I had such a good time then, I couldn’t wait to go back for Labor Day weekend too! Since Labor Day was so late this year I was a little worried the water in Seneca Lake would be a bit too cold to swim. Although it was definitely a shock getting in, once I was in I stayed in for about an hour and I loved every minute of it! We spent all day Sunday out on the lake and it was the perfect way to close out summer. I spent the day swimming, eating snacks, drinking tasty beverages, and hanging out with my mom, her boyfriend, and their marina friends. We decided to stay anchored for dinner since it was such a perfect day. We grilled some BBQ drumsticks, had corn on the cob, and macaroni salad for a perfect end of summer cookout. Then we cruised to the middle of the lake to watch the sunset. It was such a perfect day, I could relive it ten times over.
Even though summer is only unofficially over, it’s just over. Let’s dive deep into pumpkin everything, and let’s start with these Popsicles! Happy snacking!
Pumpkin Pie Popsicles
Equipment
- Popsicle molds
Ingredients
- 1 13.5 ounce can full fat coconut milk
- 1 tsp pure vanilla extract
- 1 cup pumpkin puree not pie filling
- 3 tbsp pure maple syrup more if you prefer sweeter
- ½ tbsp pumpkin pie spice
- 6 pecan cookies I use Simple Mills Crunchy Toasted Pecan cookies
- 1 banana, frozen
Instructions
- Combine all of the ingredients into a high speed blender and blend until combined completely. Distribute the mixture evenly among six Popsicle molds up to the fill line, insert the sticks, and place on a flat surface in the freezer overnight.
- When ready to eat, run the plastic part of the mold only under warm (NOT hot) water for about ten seconds, and gently ease the Popsicle out of the mold. Consume immediately and enjoy!
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