Wednesday, September 15, 2021

Pumpkin Spice Ice Pops & Leftover Pumpkin Recipe Round-Up

Even though we're in mid-September the weather is still warm here in Philly, and I know it is in a lot of other areas too. So I thought these four ingredient Pumpkin Spice Ice Pops would be a nice nod to fall while still helping cool us down a bit. Seriously super simple and quite creamy, I also love that if you make the recipe as is, you'll have about 2/3 cup of pumpkin leftover to make another treat too:@) A full batch would fill approximately six pops using my thrift store Tupperware set, please keep in mind all molds are different sizes. This mixture really didn't rise much as it froze, so go ahead and fill it pretty close to the tops of the molds.

Oh and, if you're so inclined... 
I'm thinking subbing a shot or two of alcohol might make a nice adult treat
for tailgating or a fall bonfire too... Just sayin'.
I used the little shot glass solo cups below.
Tip: Freeze tiny appy spoons in the cups for handles.
That way, if someone happens to pull the handle out, they still have a spoon:@)

What to do with some leftover pumpkin?

Pumpkin Spice Ice Pops-from Food Network Magazine
1 C pumpkin puree
1/2 C sweetened condensed milk
1/2 C half and half
1 tsp pumpkin spice
~Mix well with whisk, pour into popsicle molds, add something for a handle, freeze until set. Warm with hands to unmold and eat.

Enjoy a sweet treat and have a happy day:@)

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  1. Sounds like a perfect Fall treat, especially here in Texas!!

  2. These sound very yummy, and I love the idea of spiking them!


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