Hold onto your gourds, folks, because it’s that time again – the #VirtualPumpkinParty is here!
Thanks to the lovely Sarah of Cake Over Steak, you’ll find the internet absolutely stuffed with pumpkin recipes today. Stuffed! Just TRY to get more autumnal up in here, okay?
Last year, I brought this Pumpkin Chocolate Icebox Cake to the party, and in keeping with weirdly chilly and maybe-not-so-seasonal pumpkin desserts, this year I landed on these creamy Pumpkin Pie Popsicles.
I got an itch to make these after I had a phenomenally good pumpkin popsicle at a place called Seattle Pops (if you live here, run don’t walk to the shop in Wallingford – not only are the popsicles baller but they’ll dip any pop in chocolate if you ask, just saying). I usually go for the creamy kona coffee popsicle, and Calder enjoys the chocolate banana, but on our last visit we were convinced to try the pumpkin flavor, and HOLY. POPS. It was sweet and lush, truly like a slice of whipped-cream-topped pumpkin pie in popsicle form.
This is my version.
Happy pumpkin season, everyone! (To see allllll the pumpkin deliciousness, click here).
Pumpkin Pie Popsicles
Use your favorite vanilla ice cream in this recipe, the creamier the better.
- 1 pint good vanilla ice cream (I used Ben & Jerry’s), slightly softened
- 1 cup pure pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch ground cloves
- pinch ground allspice
- pinch ground nutmeg
- about 5 graham crackers, crushed into crumbs
In a blender, combine the ice cream, pumpkin, and spices. Blend well until smooth and fully combined. Pour or spoon the mixture into popsicle molds, leaving a small amount of room at the top of each.
Top off each pop with a sprinkling of graham cracker crumbs, and insert a popsicle stick into each. Freeze the popsicles until firm, at least 2 hours.
To un-mold the pops, run the frozen popsicle molds under warm water before gently sliding the pops out. Enjoy immediately!
Makes 9 (3-oz) popsicles.