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A bunch of pumpkin pie popsicles on a black plate filled with ice.

Pumpkin Pie Popsicles

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 8 popsicles 1x
  • Category: Dessert
  • Cuisine: American

Description

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.

| vegan + gluten-free + paleo |


Scale

Ingredients

  • 1400ml can coconut milk
  • 1/2 cup chopped toasted pecans

The pumpkin layer:

  • 1/2 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

Instructions

  1. Pour a half cup of the 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.
  2. Pour the remaining coconut milk into another bowl and whisk in the chocolate layer ingredients.
  3. 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.

Notes

To make your own pumpkin pie spice, mix together: 1 1/2 teaspoons cinnamon + 1/2 teaspoon ground nutmeg + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice.