Pumpkin Pie Popsicles Recipes

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PUMPKIN PIE POPS



Pumpkin Pie Pops image

These delicious individual pumpkin pie pops feature zero-calorie Stevia In The Raw® for reduced sugar and calories.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 1h50m

Yield 8

Number Of Ingredients 10

1 ¼ cups all-purpose flour
¼ teaspoon fine sea salt
1 stick unsalted butter, cut into cubes and chilled
¼ cup ice water
½ cup unsweetened pumpkin puree
¼ cup Stevia In The Raw® Bakers Bag
1 tablespoon maple syrup
¼ teaspoon pumpkin pie spice
1 large egg, beaten
1 tablespoon Sugar In The Raw®

Steps:

  • Combine flour and salt in a medium bowl. Add butter and work into flour with your fingers until butter is in pea-sized chunks. Stir in about 1/4 cup ice water to form a shaggy ball of dough. If still too dry, add 1 to 2 tablespoons more ice water. Flatten into a disk, wrap in plastic wrap, and refrigerate 1 hour.
  • Whisk pumpkin, stevia, maple syrup, and pumpkin spice together in a small bowl.
  • Preheat oven to 375 degrees F. Roll out dough to 1/8-inch thickness. Using a 2-1/2 to 3-inch pumpkin cookie cutter, cut out dough. Place half the dough rounds on a parchment-lined baking sheet. Press a lollipop or popsicle stick into the center of each dough round, 1 inch from the edge.
  • Place a heaping teaspoonful of the pumpkin mixture in the center of each piece of dough. Brush the edges of the dough with egg and place a second piece of dough on top. Use the tines of a fork to seal the edges.
  • Brush tops of pops with egg and sprinkle with sugar. Bake 20 to 25 minutes or until golden brown. Let cool on baking sheet.

Nutrition Facts : Calories 200.7 calories, Carbohydrate 19.7 g, Cholesterol 53.7 mg, Fat 12.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 103.1 mg, Sugar 3.9 g

PUMPKIN PIE-SICLES (POPSICLES)



Pumpkin Pie-Sicles (Popsicles) image

This is from Family Fun's Nov. 2008 issue. I had some butternut already cooked (see Rita's Recipe #194908 for an easier way to cook the squash!) so I halved the recipe and it made 6 popsicle molds. It really tastes like pumpkin pie! My 5 yo was begging for another one right after the first one. I used half and half instead of the cream and pancake syrup, since I didn't have maple (it's up to $20 quart here!) I bet it would work with canned or cooked pumpkin too, although I'm not sure how much to use. What a great, healthy alternative to all that sugary, artificial colored popsicle junk the kids usually get. I also used 1/2 tsp pumpkin pie spice for the halved recipe, so I would recommend using the higher amount of spice, or even 1 tsp. Prep and cook time do not include cooking the butternut.

Provided by WI Cheesehead

Categories     Frozen Desserts

Time 11m

Yield 10-12 popsicles

Number Of Ingredients 4

2 1/2 lbs butternut squash
1/2 cup maple syrup
2/3 cup light cream or 2/3 cup half-and-half
1/2-3/4 teaspoon pumpkin pie spice

Steps:

  • Cook butternut. Using a potato masher, mash butternut until creamy.
  • Add in the remaining ingredients and mix well.
  • Spoon into popsicle molds and freeze for a minimum of 6 hours.

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