My calendar says that it’s fall, but I don’t believe it. When I step outside in St. Louis, I see my chickens panting from the heat and leaves turning brown from lack of water rather than golden hues from the time of year; it feels strange.
If this is what global warming is going to look like, I had better get good at making fall-themed popsicles.
Much like my famous pumpkin pie frosting, my pumpkin pie popsicles are made using actual pumpkin pie! In fact, you can bake up a pumpkin pie with no crust and use part of it to frost a cake or cupcakes and the rest for these popsicles.
Because the popsicles are made from pie, they are thicker than average – expect the consistency of a fudge pop rather than an ice pop.
Let me know what you think of the popsicles and if you see any signs of fall where you are!
Pumpkin Pie Popsicles
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 2 large large eggs
- 15 ounces canned pumpkin pure pumpkin, not pumpkin pie filling
- 12 ounces evaporated milk
- 2/3 cup whole milk
- Milk chocolate melted, to taste
- Graham crackers crushed, to taste
- Preheat oven to 425 F.
- In a large bowl, beat eggs.
- Stir in sugar, salt, and pumpkin pie spice.
- Mix in pumpkin.
- Mix in evaporated milk.
- Pour into 9" pie plate (no crust needed).
- Bake for 15 minutes.
- Reduce heat to 350 F and bake for another 40-50 minutes, until a toothpick comes out dry.
- Remove from oven and leave on counter for two hours before use.
- Put the crustless pie in a large mixing bowl and beat it for about thirty seconds to evenly distribute any moisture.
- For every four popsicles you want to make, blend 1 1/2 cups of the cooked pumpkin pie with the milk using an immersion blender.
- Fill popsicle molds and freeze for at least four hours.
- Drizzle frozen popsicles with melted chocolate and sprinkle with crushed graham crackers.