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Pumpkin Pie Popsicles

Pumpkin Pie Popsicles

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.

Pumpkin Pie Popsicle

I don’t know who I’m trying to kid here. I so don’t need this jacket and hat. I do need the pumpkin pie necklace, though.

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!

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Pumpkin Pie Popsicles
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5 from 3 votes

Pumpkin Pie Popsicles

These popsicles are made from actual pumpkin pie! 
Course Dessert
Cuisine American
Keyword pumpkin pie popsicles, pumpkin popsicle recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 7 hours 10 minutes
Servings 4 servings
Calories 59kcal
Author Stef


  • 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.



Keep in mind that this recipe makes a whole pumpkin pie, but I give directions for making four popsicles at a time. Depending on the size of your popsicle molds, you should be able to make about 24 popsicles total if you have that many molds and enough freezer space.
Remember that you can use extra pie as frosting!
As you might guess, this technique works just as well with other similar pies, like sweet potato pie!


Nutrition Facts
Pumpkin Pie Popsicles
Amount Per Serving
Calories 59 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 18mg6%
Sodium 72mg3%
Potassium 93mg3%
Carbohydrates 9g3%
Sugar 8g9%
Protein 1g2%
Vitamin A 2820IU56%
Vitamin C 1mg1%
Calcium 52mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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One comment on “Pumpkin Pie Popsicles”

  1. Kathy Gsays:

    I think this recipe would also work great in ice cube trays for bite sized treats.

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