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Pumpkin Pie Popsicles

thehungryhungryhiker
When the weather is still too hot but you're ready for all the fall flavors, make Pumpkin Pie Popsicles!
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Prep Time 10 minutes
Chilling time 1 day
Total Time 1 day 10 minutes
Course Dessert, Snack
Cuisine American
Servings 6 people

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!