Cybele Pascal

Allergy-Free Pumpkin Pie Popsicles

(Pumpkin Piesicles)

Makes 8

This recipe was inspired by one I saw on TAKEAMEGABITE.com, which was inspired by one on OMFGSOGOOD.com.  I was smitten by the concept of a no-bake Thanksgiving treat, with all the rich flavors of pie, but a lighter hit on the tummy, post feast.  I tried the recipe as written and found it much too sweet for my taste.  I’ve cut the sugar in half, and made them allergy-free, vegan, and gluten-free by using my allergy-friendly Cybele’s Free-to-Eat Oatmeal Raisin Cookies, and swapping light coconut milk for the cream (also bumping up the proportions by an extra half a cup so you get a truly creamy piesicle).  The only problem? These pops won’t make it anywhere near Thanksgiving. I already ate 2 today!

1/2 cup light brown sugar

1/2 cup water

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

pinch of ground nutmeg

pinch of ground cloves

1 tablespoon maple syrup

1 (15 ounce) can pumpkin puree

3/4 cup canned light coconut milk

pinch of salt

6 Cybele’s Free-to-Eat Oatmeal Raisin Cookies, crumbled (1 scant cup), or 1 scant cup of allergy-free granola

1. Combine first 7 ingredients in a medium sauce pan over medium heat. Cook, stirring, about 3 minutes until the sugar is completely dissolved. Add the pumpkin puree and warm through, stirring until completely combined.  Remove from heat, and stir in the coconut milk and pinch of salt. Once completely combined, stir in the cookie bits.

2. Use a ladle to spoon into popsicle molds.

3. Freeze overnight or at least 6 hours.

Allergy-Free Pumpkin Pie Popsicles
© 2013 by Cybele Pascal