Although we generally wear out our popsicle molds in the summer, I couldn’t resist mixing up a pumpkin pop for fall!
Pumpkin is
low in calories, yet super high in nutrients- we call it a nutrient dense food!
high in antioxidants like alpha and beta carotene (can help support immune function, vision health, and slow aging)
a good source of magnesium
So, why not make some popsicles that your kids can’t resist (if you dare to share.)
We decided to make it dairy free, not because we don’t drink milk, but because we love adding coconut milk to our popsicles and smoothies. It’s another great source of nutrients you might not get in cows milk. And we eat plenty of other foods that contain dairy (like cheese), so there is no need to over do it.
First we mixed up our ingredients. We used:
Coconut Milk (full recipe below)
Pumpkin puree
Pumpkin pie spice
and honey
Then, we poured the mix into popsicle molds. We let freeze for several hours, or overnight. We did try to freeze a few of the popsicles in stages, so we could put a “layer” of chocolate in the middle, but our layering wasn’t that effective. It was much easier to just drizzle some melted chocolate on after the fact.
We took our popsicles out of the mold, and layed them on some parchment paper. Then, with melted chocolate, I let the kids drizzle it over the pops. They got a little crazy with it!
Then, we re-froze the popsicles, just for a few minutes. The chocolate sets up super fast on a cold surface, so it practically was ready right away, but we returned to the freezer just until we were ready to eat them for our dessert.
And that’s it! So yummy!
Ingredients
1 cup – coconut milk, full fat
1/2 cup – Pumpkin, canned
1 tbsp – honey
1/2 tsp – pumpkin pie spice
Toppings:
1/4 cup mini chips – semisweet chocolate chips
Directions
Blend coconut milk, pumpkin, and honey in a blender.
Pour into popsicle molds.
Once frozen, remove from mold and arrange on parchment paper. Melt chocolate and drizzle on popsicles.
Return to freezer and re-freeze the chocolate.
Products Used
So, why not make some popsicles that your kids can’t resist (if you dare to share.)
We decided to make it dairy free, not because we don’t drink milk, but because we love adding coconut milk to our popsicles and smoothies. It’s another great source of nutrients you might not get in cows milk. And we eat plenty of other foods that contain dairy (like cheese), so there is no need to over do it.
First we mixed up our ingredients. We used:
Coconut Milk (full recipe below)
Pumpkin puree
Pumpkin pie spice
and honey
Then, we poured the mix into popsicle molds. We let freeze for several hours, or overnight. We did try to freeze a few of the popsicles in stages, so we could put a “layer” of chocolate in the middle, but our layering wasn’t that effective. It was much easier to just drizzle some melted chocolate on after the fact.
We took our popsicles out of the mold, and layed them on some parchment paper. Then, with melted chocolate, I let the kids drizzle it over the pops. They got a little crazy with it!
Then, we re-froze the popsicles, just for a few minutes. The chocolate sets up super fast on a cold surface, so it practically was ready right away, but we returned to the freezer just until we were ready to eat them for our dessert.
And that’s it! So yummy!
Ingredients
1 cup – coconut milk, full fat
1/2 cup – Pumpkin, canned
1 tbsp – honey
1/2 tsp – pumpkin pie spice
Toppings:
1/4 cup mini chips – semisweet chocolate chips
Directions
Blend coconut milk, pumpkin, and honey in a blender.
Pour into popsicle molds.
Once frozen, remove from mold and arrange on parchment paper. Melt chocolate and drizzle on popsicles.
Return to freezer and re-freeze the chocolate.
Products Used
