Chocolate Pumpkin Pie Popsicles
Pumpkin Pie Popsicles layered with chocolate and topped with crunchy pecans make the best healthy autumn treat. Just because the weather is getting cooler doesn't mean we need to stop eating icy desserts.
They're an unlikely pair, these two. Cold summer popsicles and warm autumn pumpkin pie don't seem like two things that belong together, but I assure you, they do.
If you're like me and still hanging onto summer, these pumpkin popsicles will help ease the transition to fall.
Why you'll love pumpkin pie popsicles:
- All things pumpkin are awesome. But what happens when you combine pumpkin with chocolate is magic. Case in point: Sweet Harvest Chocolate Pumpkin Brownies and Chocolate Vegan Pumpkin Pie.
- These sweet treats are 100% healthy. You read that right, these babies are made with good for you ingredients.
- We eat ice cream throughout the year and now you have a good excuse to enjoy a popsicle (or 8) all year round, too.
- Pumpkin pie in a healthy form. You're welcome.
You don't technically need a popsicle mold to make popsicles (you can fill just about any container, pop a stick in it and freeze it to make popsicles.) But having a mold makes your popsicles look extra popsicle-y.
This is the popsicle mold that I bought for this recipe. Warning: it's pretty much the most expensive one on Amazon. It wasn't easy to hit the buy button but I really like the traditional shape and I love that it's stainless steel. In other words, I'm a sucker for pretty things.
Once you've whipped up your pumpkin pie spice and chocolate batters, simply layer them in the molds. The batters are quite thick so you can layer them without worrying that they'll blend together too much. They'll be a little streaky, which I think is pretty.
These pumpkin pie popsicles are perfect for a healthy treat, a Halloween party, a non-traditional Thanksgiving dessert, or just for the heck of it. Enjoy, my friends!
If you do everything you can to eat all the pumpkin, make sure you check out The 15 Best Pumpkin Recipes for Fall. And here are some of my all-time favorite pumpkin recipes:
Favorite savory pumpkin recipes:
- Makeover Pumpkin Mac and Cheese Casserole
- Roasted Pumpkin Spinach Salad with Maple Pumpkin Dressing
- Sage Pumpkin Pasta Bake with Kale and Buttered Pecans
- Curried Pumpkin Soup with Ginger Maple Onions (served in mini pumpkins ← so cute!)
- Chipotle Bourbon Pumpkin Chili
- Creamy Pumpkin Hummus
Favorite sweet pumpkin recipes:
- The Best Pumpkin Sugar Cookies
- Apple Pumpkin Oatmeal with Maple Pecan Crumble
- Healthy Pumpkin Coconut Latte
- Sweet Harvest Pumpkin Brownies
- Chocolate Vegan Pumpkin Pie
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Healthy Ice Cream and Popsicle Recipes:
- Coconut Raspberry Popsicles
- Frozen Margarita Popsicles
- 3 Ingredient Chocolate Banana Ice Cream
- Lime Coconut Ice Cream
- Black Pepper Pistachio Ice Cream
- Peanut Butter Banana Ice Cream
- Coconut Cherry Ice Cream
Pumpkin Pie Popsicles
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- 14 ounce can coconut milk
- ½ cup chopped toasted pecans
The Pumpkin Layer
- ½ cup + 2 tablespoons canned pumpkin
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice, see notes
- A pinch of sea salt
The Chocolate Layer
- 3 tablespoons cocoa powder
- 2 teaspoons maple syrup
- 1 teaspoon vanilla
- A pinch of sea salt
- Optional: 1 teaspoon black cocoa powder
- Pour ½ the can of coconut milk into a medium-sized bowl. Add all the pumpkin layer ingredients and whisk well. Taste the batter and add more maple syrup if you'd like a sweeter popsicle.½ cup + 2 tablespoons canned pumpkin, 1 tablespoon maple syrup, 1 teaspoon pumpkin pie spice, A pinch of sea salt
- Pour the remaining coconut milk into another bowl and whisk in the chocolate layer ingredients.3 tablespoons cocoa powder, 2 teaspoons maple syrup, 1 teaspoon vanilla, A pinch of sea salt, Optional: 1 teaspoon black cocoa powder
- Layer the two batters in popsicle molds, top with the pecans, and place the popsicle sticks in the batter. Freeze until firm, at least 2 hours. To release the popsicles from the mold, run hot water over the mold, being careful not to let the water get inside the mold.½ cup chopped toasted pecans