Description
These Pumpkin Pie Popsicles offer a creamy, spiced twist on the classic Thanksgiving dessert, perfect for a cool treat any time of year. Combining pumpkin puree, warming spices, and the rich creaminess of heavy cream alongside maple syrup and brown sugar, these popsicles have a smooth texture enhanced by optional guar gum to prevent ice crystals. Perfect for fans of pumpkin pie looking for a fun and frozen way to enjoy the flavor.
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
- Combine Ingredients: In a small saucepan, mix together the pumpkin puree, heavy cream, brown sugar, maple syrup, vanilla extract, ground cinnamon, ground clove, ground nutmeg, ground ginger, and salt until all ingredients are evenly combined.
- Heat the Mixture: Place the saucepan on the stove and heat the mixture until it is hot, making sure it does not reach a simmer or boil. Stir gently to prevent sticking.
- Add Guar Gum Slowly: Very slowly whisk in the guar gum while continuously stirring to avoid clumps forming. This stabilizes the mixture and helps prevent ice crystals for a smoother texture.
- Thicken the Mixture: Continue whisking the mixture on low heat until it begins to thicken slightly, indicating the guar gum has been fully incorporated and the mixture is ready.
- Remove from Heat: Take the saucepan off the stove and allow the mixture to cool slightly before pouring it into popsicle molds.
- Freeze the Popsicles: Use a spoon or ladle to carefully fill your popsicle molds with the pumpkin mixture. Place the molds in the freezer and let them freeze for at least 8 hours to fully set.
- Serve and Enjoy: Once frozen solid, pop the pumpkin pie popsicles out of the molds and enjoy a creamy, spiced frozen treat.
Notes
- Guar gum is an excellent additive for frozen desserts, as it stabilizes the mixture and reduces ice crystals, resulting in a smooth and creamy texture.
- Heating the mixture until just hot, without boiling, preserves the delicate flavors and prevents separation.
- If guar gum is unavailable, xanthan gum can be used as a substitute, but add very gradually to avoid clumping.
- These popsicles are best enjoyed within a week of freezing for optimal freshness and flavor.
Nutrition
- Serving Size: 1 mini popsicle
- Calories: 110
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
