Pumpkin Pie Popsicles
These popsicles are made from actual pumpkin pie!
Prep Time15 mins
Cook Time1 hr
Total Time7 hrs 10 mins
Servings: 4 servings
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 2 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!
Calories: 59kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Cholesterol: 18mg | Sodium: 72mg | Potassium: 93mg | Sugar: 8g | Vitamin A: 2820IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 0.4mg