No tricks and all treats! Here’s a great way to celebrate Halloween (and fall in general) with a homemade sweet! The combination of pumpkin and dark chocolate is one of my favorite fall flavor combinations! The popsicles are tasty and pretty simple to make… they just take a little patience when layering in the popsicle mold—piping the ingredients into the mold will save you some grief (and mess!). Check the notes below for some ideas on how to make this recipe low carb and Keto friendly. Let us know in the comments if you make this recipe and what you think!
Ingredients (makes 6-8 popsicles)
- 1 cup pumpkin purée
- 1 ½ cups plain Greek yogurt
- 6 tbsp honey (divided)
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 4 tbsp melted dark chocolate (about 45g)
- 9 gingersnap cookies
- 2 tbsp melted butter (25g)
Method
Pumpkin Pie Spice base
- In a medium bowl combine the pumpkin purée, ½ cup yogurt and 2 tbsp honey (add more honey if you would like more sweetness). Mix well and set aside.
Chocolate base
- Melt the dark chocolate via short 15 second bursts in the microwave, mixing after each burst (or over a pot of boiling water). Leave to cool for 10 minutes.
- In a medium bowl, combine melted chocolate, 1 cup yogurt and 4 tbsp honey (add more honey if you would like it sweeter).
Cookie mixture
- Put the cookies in a small zip lock bag and crush with a rolling pin
- In a small bowl, mix the crushed cookies with the melted butter
Assemble
- Layer the popsicle molds with the pumpkin base and chocolate base until the molds are almost full. Then top with the cookie-walnut mixture.
- Add in the popsicle sticks and pop into the freezer.
- Freeze for at least 6 hours (preferably overnight)
- To serve, run warm water over the popsicle mold to make it easier to remove popsicles. Eat frozen.
Notes
- When layering the popsicles, you can make 2 or more layers, depending on how you want the popsicles to look (I did 3 layers).
- If you would like the cheesecake mix to be more or less sweet, add or reduce the honey, 1 tbsp at a time.
- You can use graham crackers or digestive cookies instead of ginger snaps
- You can replace three cookies in the cookie mixture with a ¼ cup of chopped pecans, cashews, or walnuts to the crushed cookie mixture for added flavor and texture.
- Pipe the ingredients into the mold, or use a teaspoon for layering the different mixtures.
- This recipe can be adapted for a low carb diet by replacing the honey with monk fruit or maple flavored syrup made with natural sweetner, and by omitting the gingersnap cookie base. And while dark chocolate chips are generally low in sugar, a no sugar substitute can be used (like Lily’s Dark Chocolate Chips).
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