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
Units
Scale
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
