You invited people over, some of them are paleo, some of them are vegan and the rest are all gluten free... what the HECK are you supposed to serve for dessert???!!
tadddaa: Pumpkin pie pops to the rescue!
My pumpkin pie Popsicles are made with roasted pumpkin, roasted apples, pumpkin pie spice and evaporated coconut milk. Roasting brings out that beautiful baked caramelized flavor, so simple and as always actually healthy, 93 calories per pop with only 8 grams net carbs.
A fun holiday dessert that's food allergy friendly and won't require an extra hour on the treadmil ;)
difficulty level: easy
yields: 6 popsicles
- high powered blender
- six popsicle molds such as:
what you need:
- 1 cup packed roasted pumpkin (instructions below)
- 2 cored baked apples, preferably honeycrisp or pink lady (instructions below)
- 1/2 tsp pumpkin pie spice
- 1/4 tsp vanila extract
- 1/4 tsp stevia powder
- 1 tbsp nut butter or seed butter.
- coking oil spray
- 1 1/4 cup evaporated coconut milk, you can find it at health food stores or on amazon:
- 2 -3 oz dark chocolate. i use 100% unsweetened chocloate,
- 1 tbsp neutral oil
- 1/4 tsp stevia powder
- 2 tbsp pumkin seeds
- 2 tbsp pistachios
- optional : 1 gluten free vegan grahm cracker such as:
- cut a small pumpkin (2 lbs) into 1 inch slices, keep the peel on, throw away the seeds
- cut the apples into 8ths, and core them, leave peel on
- grind up pistachios pumpkin seeds and Graham cracker in spice mill, set side
what to do:
- preheat oven to 450 degrees
- line a large baking sheet with foil and lightly grease
- place pumpkin slices and apples onto baking sheet, spray lightly
- bake in oven for 30 min
- remove from oven, pick up edges of foil and fold into a closed package, let sit for 5 minutes
- open foil and peel off pumpkin peels & apple peels, discard
- place all popsicle ingredients in blender, whirl away 1 minutes, scrape down sides, whirl 1-2 more minutes, you want this to be very very smooth in texture
- pour popsicle mixture evenly into molds.
- close each mold, and gently tap each mold onto the countertop, stick side up, to let air bubbles come up. not necessary but i like doing this... carefully hold the pop mold closed as you do this to avoid spills.
- let pops freeze 6 hours or overnight
- create a double boiler by placing a stainless steel bowl on top of a sauce pan (the bowl should be larger then the saucepan opening.
- place 3- 4 inches of water i n the saucepan, the water should NOT touch the bottom of the bowl... this prevent the chocolate from burning.
- heat up the water to s simmer, reduce heat to medium
- break the chocolate up into pieces, place them in the heated bowl over the water, stir with a spatula, melting the chocolate, sprinkle in a 1/4 tsp stevia and 1 tbsp oil, mix well
- prepare a large flat plate with parchment or wax paper on it, place it in the freezer.
- take one popsicle out, run the mold under cold water then wipe the mold, wiggle the popsicle out.
- using the spatula or a spoon, drizzle chocolate over the popsicle, over the bowl, get creative here, i channeled the Jackson Pollock within ;)
- once the popsicle has the desired amount of chocolate sprinkle it with the pistachio pumpkin seeds crumble
- place the Popsicle on the parchment covered plate in the freezer, remove the next mold and repeat... until all popsicles are done
yes you can skip the chocolate (who would skip chocolate??!!) and just lightly brush the top of the popsicle with cold water then sprinkle on the crumbled nuts
yummy guilt-free holiday dessert that tastes even better then it looks!