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5 from 1 vote

Pumpkin Lollipops (or Sweet Potato or Persimmon or Lucuma)

All you'll need to make these lollipops are canned pumpkin plus water, sugar, and some sticks.
Prep Time5 mins
Cook Time5 mins
Cool2 hrs
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 30 lollipops
Calories: 27kcal
Author: Stefani


  • 1/2 cup canned pumpkin 1/2 cup canned sweet potato, 1/2 cup persimmon pulp, or 1/2 cup lucuma pulp
  • 1/2 cup water
  • 1 cup sugar


  • Line up popsicle sticks on a silpat or parchment paper on top of a baking sheet. Leave enough space between the sticks so that the pops won't touch each other - the exact distance between popsicle sticks will depend on how big you want your lollys to be.
  • Bring all ingredients to a boil in a small heavy-bottomed saucepan, stirring periodically.
  • Heat the mixture to the soft crack stage (around 280 F).
  • VERY quickly, spoon a small amount of the mixture onto the top of each stick. You've got to act fast or the mixture will harden and you won't be able to work with it.
  • Cool for two hours.
  • Commence licking!


For lollipops with a more traditional lollipop texture and a more professional look, check out my Shirley Temple lollipops.


Calories: 27kcal | Carbohydrates: 6g | Potassium: 8mg | Sugar: 6g | Vitamin A: 635IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.1mg