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Pumpkin Pie Popsicle Bars
A deliciously creamy, frozen version of pumpkin pie, on a stick!
Course
Dessert
Prep Time
10
minutes
minutes
Cook Time
6
hours
hours
Total Time
6
hours
hours
10
minutes
minutes
Servings
4
popsicles
Author
I Sugar Coat It
Ingredients
487
g
coconut milk
2 cups, low fat
1
cinnamon stick
5
g
freshly grated ginger
1tsp
.5g ground nutmeg
⅛ tsp
a pinch of ground clove
1
g
ground cinnamon
½ tsp
87.5
g
maple syrup
¼ cup
2.5
g
LorAnn Pumpkin Bakery Emulsion
½ tsp
135
g
pumpkin puree
¾ cup
Instructions
In a medium sauce pan, bring to a simmer the coconut milk, cinnamon stick, ginger and nutmeg.
Remove from heat and allow to cool slightly.
In a separate bowl, use a hand whisk to stir together the clove, ground cinnamon, maple syrup, bakery emulsion and pumpkin puree until well combined.
Pour the milk mixture through a sieve, into the pumpkin mixture. This will help remove any pieces of ginger.
Continue to stir the mixture with a hand held whisk until smooth.
Pour into popsicle molds and freeze for 6-10 hours.