Easing into fall, but not quite ready to give up your summer ways? My Pumpkin Pie Popsicle Bars deliver fall flavours dressed up like a summer treat!
It's cold out, but I could not pass up sharing these creamy, decadent Pumpkin Pie Popsicle Bars with you. I meant to share them at the end of summer when I wrapped up my Frozen Fridays summer series. At the time, I was toying with the idea of a fall version, but life got in the way and the idea and these little bars melted away in my draft posts.
I call them popsicles, but they more resemble gelato in their taste and texture, or as the Dude puts it - frozen pumpkin pies on sticks!
Just like a great pumpkin pie, these Pumpkin Pie Popsicle Bars are packed with pumpkin puree and all the wonderful spices we've come to associate with fall. They are ridiculously delicious and would make an unexpected addition to your Thanksgiving dessert line-up this year!
Popsicles, you ask? You eat ice cream this time of year, don't you? I say put down the spoon and run your tongue along one of these bad boys - you deserve it!
Any popsicle mold would do, but this Silikomart Silicone Easy Ice Cream Bar Mold is one of my all-time faves. It comes in a set of two molds for four bars and includes popsicle sticks!
These Pumpkin Pie Popsicle Bars are a deliciously creamy, frozen version of pumpkin pie, on a stick! The perfect sweet treat to transition into fall.
Enjoy!
Ingredients
- 487 g coconut milk 2 cups, low fat
- 1 cinnamon stick
- 5 g freshly grated ginger 1tsp
- .5g ground nutmeg ⅛ tsp
- a pinch of ground clove
- 1 g ground cinnamon ½ tsp
- 87.5 g maple syrup ¼ cup
- 2.5 g LorAnn Pumpkin Bakery Emulsion ½ tsp
- 135 g pumpkin puree ¾ cup
Instructions
- In a medium sauce pan, bring to a simmer the coconut milk, cinnamon stick, ginger and nutmeg.
- Remove from heat and allow to cool slightly.
- In a separate bowl, use a hand whisk to stir together the clove, ground cinnamon, maple syrup, bakery emulsion and pumpkin puree until well combined.
- Pour the milk mixture through a sieve, into the pumpkin mixture. This will help remove any pieces of ginger.
- Continue to stir the mixture with a hand held whisk until smooth.
- Pour into popsicle molds and freeze for 6-10 hours.
Paula says
These are a lovely surprise! Yes, it is cold out but I still enjoy the occasional bowl of ice cream or frozen yogurt...with a cozy throw tossed over my lap. Pinning these. Have a great weekend Jacquee.
Jacqueline says
Sounds like a plan...throw in a book and roaring fireplace and I might just join you under that cozy throw. 🙂 Hope you had a wonderful weekend, Paula!!
Goreti says
Pinned it to my frozen goodies board. I know I would love this. Wished hubby was as crazy about pumpkin as I am but I'm sure I can find someone to share these with. If not, I will have to make the ultimate sacrifice and eat them all by myself.
Jacqueline says
I say make that sacrifice , Goreti and don't be afraid to be a repeat offender.;)
Regina says
I adore your chocolate bar shaped mold. Pumpkin pie gelato would be perfect right now, especially from the warmth and comfort of home 🙂
Jacqueline says
Me too! I was going to dip them in chocolate so they look like chocolate bars, but they tasted so good as is, I didn't want to risk it.
Kelly says
I can have ice cream and frozen treats all year and love the pumpkin pie flavor! They look absolutely mouthwatering and the pics are stunning too - so glad you shared them with us 🙂
Jacqueline says
Maybe it's just me holding on to summer, but I love frozen treats year round, as well! Thanks so much, Kelly!
Deb|EastofEdenCooking says
Although it is November it is eighty degrees here along the coast! These enticing Pumpkin Pie Popsicle Bars would be a perfect way to enjoy the unseasonal warm and yet have fall all at the same time!
Jacqueline says
I am feeling a slight pang of envy at the moment...eighty degrees!! It's 4 degrees here today. 🙁