If you’re a fan of pumpkin pie but want to enjoy it in a fun, frozen twist, this Pumpkin Pie Popsicles Recipe is going to be a game changer. I absolutely love how creamy and spiced these popsicles turn out—they capture all that cozy autumn flavor, but in an ice-cold treat that’s perfect when the weather starts to get warm or when you just want a bite of fall in every lick. You’ll find that they’re not only delicious but surprisingly easy to whip up, making them a fantastic dessert or snack to have on hand.
When I first tried this recipe, I was amazed at how naturally the pumpkin and warm spices melded with the creamy base, and how the little trick with guar gum took it to the next level, creating a beautifully smooth texture with zero icy bits. Whether you’re making these for a family gathering or just to indulge yourself, the Pumpkin Pie Popsicles Recipe will quickly become a favorite go-to during pumpkin season and beyond.
Why You’ll Love This Recipe
- Classic Pumpkin Pie Flavor: All your favorite spices and pumpkin come together in a creamy, frozen form that’s pure comfort in every bite.
- Easy to Make at Home: Simple ingredients and straightforward steps mean you won’t spend all day in the kitchen.
- Smooth, Creamy Texture: Thanks to guar gum, these popsicles avoid ice crystals, giving you a dreamy, ice-cream-like experience.
- Perfect for Any Occasion: Great for fall parties, kids’ treats, or just a seasonal dessert craving—you’ll want to keep these in your freezer all year round.
Ingredients You’ll Need
Each ingredient in this Pumpkin Pie Popsicles Recipe plays a special role in creating that signature pumpkin pie flavor and creamy texture. Let’s break down why these work so well and how you can shop smart for them.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best fresh and natural flavor.
- Heavy Cream: This adds richness and helps create the creamy base that feels indulgent in popsicle form.
- Brown Sugar: Adds sweetness with a hint of molasses that complements pumpkin perfectly.
- Maple Syrup: A natural sweetener that pairs beautifully with pumpkin and spice.
- Pure Vanilla Extract: A splash of vanilla brings depth and warmth to the flavor.
- Ground Cinnamon, Clove, Nutmeg, Ginger: These warm spices are the heart of pumpkin pie flavor—freshly ground or high-quality pre-ground works best.
- Salt: Just a pinch to balance sweetness and enhance flavors.
- Guar Gum (Optional): If you want that ultra-smooth, creamy consistency without ice crystals, this stabilizer is a fantastic helper.
Variations
I love tweaking this Pumpkin Pie Popsicles Recipe to suit different tastes and occasions. Feel free to adjust it based on what you like or what you have on hand—it’s super forgiving!
- Dairy-Free Version: I once swapped heavy cream for full-fat coconut milk, and the popsicles still came out creamy with a subtle coconut twist that was delicious.
- Spice Blend: Try adding a pinch of cardamom or allspice for a unique spin—I found cardamom really elevates the flavor beautifully.
- Sweetener Swap: If you prefer less sugar, reduce brown sugar and maple syrup slightly, or use honey instead; just keep tasting to balance sweetness.
- Ripened Pumpkin Boost: For more pumpkin punch, stirring in a bit of roasted pumpkin puree adds a lovely depth and natural caramel notes.
How to Make Pumpkin Pie Popsicles Recipe
Step 1: Warm and Blend Your Base
Start by combining your pumpkin puree, heavy cream, brown sugar, maple syrup, vanilla extract, all those cozy spices, salt, and carefully whisk everything together in a small saucepan. Heat this mixture over medium-low heat until it’s hot to the touch—but don’t let it boil or simmer! This gentle warming helps the flavors marry and the sugar dissolve completely.
Step 2: Whisk in Guar Gum Slowly
This step made a huge difference for me. Very slowly add the guar gum to the hot mixture while whisking vigorously. This prevents lumps and helps distribute it evenly, giving your popsicles that creamy, smooth texture that feels like ice cream. Keep stirring until you notice the mixture thickening just slightly, then remove it from heat.
Step 3: Pour and Freeze
Carefully spoon or ladle your luscious pumpkin pie mixture into popsicle molds. Place them in the freezer for at least 8 hours or overnight until they’re completely firm. My top tip here: make sure your molds are well-sealed to avoid any freezer smells seeping in.
Step 4: Enjoy Your Pumpkin Pie Popsicles!
When you’re ready, pop your pumpkin pie popsicles out of the molds and dive right in. I love these as a refreshing way to enjoy fall flavors without heating up the kitchen!
Pro Tips for Making Pumpkin Pie Popsicles Recipe
- Slow and Low Heat: Heating the mixture too fast can cause it to scorch or curdle—take your time and watch it closely.
- Guar Gum Technique: Adding guar gum gradually while whisking prevents those annoying clumps and really gives you that silky texture.
- Flavor Adjustment: Taste your mixture before freezing; if it seems less sweet than pumpkin pie filling, add a little more sugar or maple syrup to suit your preference.
- Pop Mold Prep: For easy popsicle removal, briefly run warm water over the outside of the molds — this little trick saves frustration!
How to Serve Pumpkin Pie Popsicles Recipe
Garnishes
I usually keep these popsicles simple because their flavor shines all on its own, but if you want to dress them up, a sprinkle of crushed gingersnap cookies or a tiny drizzle of caramel sauce works wonderfully. Toasted pecans also add a nice crunch that ties into the pumpkin pie theme beautifully.
Side Dishes
These popsicles are great as a standalone treat, but if you’re serving them at a party, pair them with warm apple cider or chai tea to complement the spices. They’re also fantastic next to a slice of pumpkin bread or some spiced nuts for a complete fall-themed snack.
Creative Ways to Present
One of my favorite presentation ideas is setting these Pumpkin Pie Popsicles Recipe popsicles in a pretty glass filled with cinnamon sticks or garnished with fresh mint for a burst of color. For Halloween or Thanksgiving, wrapping each popsicle in parchment paper tied with twine makes for a charming and easy grab-and-go dessert.
Make Ahead and Storage
Storing Leftovers
I keep my popsicles tightly covered in the freezer, sometimes placing them in an airtight container just in case. This helps protect their flavor and prevents freezer burn. They stay great for several weeks, so making a batch ahead of time for fall gatherings is totally doable.
Freezing
Freezing these popsicles is straightforward since the recipe is designed for it. Just make sure your molds are sealed well. If you want to store them longer, consider wrapping each popsicle in plastic wrap before freezing to lock in freshness even more.
Reheating
Since these are popsicles, reheating isn’t necessary, but if you want to soften them for easier eating, just leave them out for 5 minutes at room temperature before enjoying. That way, they’re creamy without melting too fast.
FAQs
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Can I make these popsicles without guar gum?
Yes! Guar gum is optional and mainly helps prevent ice crystals for a smoother texture. If you don’t have guar gum, the popsicles will still taste great but may be a bit icier in texture. Just be sure to whisk the mixture thoroughly before freezing.
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What’s the best pumpkin puree to use?
Use pure pumpkin puree found in cans labeled 100% pumpkin, not pumpkin pie filling, which contains added spices and sugar. If you’re feeling ambitious, homemade roasted pumpkin puree works beautifully too and adds a fresher flavor.
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How long do pumpkin pie popsicles last in the freezer?
Properly stored, these popsicles can last up to 3-4 weeks in the freezer without losing flavor or texture. Using airtight storage methods helps prolong their freshness.
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Can I make mini popsicles using this recipe?
Absolutely! The recipe yields about 8-10 mini popsicles depending on your mold size. Mini sizes are great for kids or smaller servings and freeze more quickly too.
Final Thoughts
This Pumpkin Pie Popsicles Recipe really brings something special to the table—it’s a fresh, fun way to enjoy those classic fall flavors without heating up your oven. I love making a batch ahead of time for when I want that pumpkin pie fix in a cool, creamy form. Trust me, once you try these, you’ll keep coming back for more, and maybe even find yourself sneaking popsicles in the middle of winter just to relive that cozy vibe. Give it a try, and I’m sure you’re going to love how easy and delicious these turn out!
Print
Pumpkin Pie Popsicles Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 10 minutes
- Yield: 8-10 mini popsicles
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Pie Popsicles are a creamy, spiced treat perfect for the fall season. Combining pumpkin puree, warming spices, and a touch of maple syrup, these frozen delights capture the essence of pumpkin pie in a refreshing and portable form. The addition of guar gum helps to create a smooth texture by reducing ice crystals, making every bite velvety and satisfying.
Ingredients
Main Ingredients
- 1/2 cup pumpkin puree
- 3/4 cup heavy cream
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon guar gum (optional)
Instructions
- Mix Ingredients: In a small saucepan, combine the pumpkin puree, heavy cream, brown sugar, ground cinnamon, ground clove, ground nutmeg, ground ginger, salt, pure vanilla extract, and maple syrup. Stir well to blend all flavors together.
- Heat Mixture: Place the saucepan on the stove over medium heat and warm the mixture until it is hot, ensuring it does not boil or simmer. This helps the flavors meld without curdling the cream.
- Add Guar Gum: Slowly sprinkle in the guar gum while constantly whisking the mixture to prevent clumping. Continue whisking until the mixture thickens slightly and all ingredients are well incorporated.
- Remove from Heat: Take the saucepan off the heat once the mixture reaches a lightly thickened consistency, indicating the guar gum has activated properly.
- Fill Molds: Using a spoon or ladle, carefully pour the pumpkin mixture into popsicle molds, filling them evenly.
- Freeze: Place the filled molds into the freezer and allow the popsicles to freeze solid for at least 8 hours to achieve the perfect creamy texture.
- Serve: Once frozen, pop the popsicles out of the molds and enjoy your delicious pumpkin pie flavored treat!
Notes
- Guar gum is an excellent stabilizer used in many frozen desserts; it reduces ice crystal formation and results in a smoother, creamier texture.
- If you don’t have guar gum, you can omit it, but the popsicles may have a slightly icier texture.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk, though the flavor and texture will vary slightly.
- Be careful not to boil the mixture to prevent curdling or altering the taste.
- Mini popsicle molds work best for this recipe, yielding about 8-10 popsicles.
Nutrition
- Serving Size: 1 mini popsicle (approximately)
- Calories: 110
- Sugar: 11g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
