Easy Chocolate Pumpkin Pie Popsicles

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These easy to make Pumpkin Pie Chocolate Popsicles are a fun colorful frozen treat and taste like ice cold pumpkin pie on a stick! They are a great summer, fall and Halloween dessert made entirely from pantry staples.

Suitable for Vegetarian and Low Carb diets. Post includes Weight Watchers Points.

the finished pumpkin pie chocolate popsicles served on a plate

Folks, let’s have some fun a super easy dessert today. Yeap, that would be these Chocolate Pumpkin Pie Popsicles, with their bright orange and brown pop of color that look like a million dollars. Bonus is that they taste like creamy frozen pumpkin pie in every bite. #winningatthisdessertthing

These homemade pumpkin spice popsicles are really easy to whip up and make ahead – they are great for cooling down at summer gatherings, BBQs, backyard and pool parties, kids parties, and whenever you want to pull out something spectacular.

Halloween Popsicles

You can make these with store-bought pumpkin pureé or with homemade pumpkin puree. Just make sure your homemade pumpkin puree is very thick.

These fall popsicles also make awesome Halloween popsicles. The pop of color of the orange and brown plus the creamy pumpkin pureé and pumpkin pie spice scream all things Halloween and certainly have a place in the festivities. #halloweentotallysorted.

four pumpkin pie chocolate popsicles

Why You’ll ♡ These

  • Easy to make – with just  2 ingredients and 10 minutes of effort.
  • Prep ahead – daaaaays ahead and just pull out when needed.
  • Crowd pleasing – look awesome and can be easily tripled.
  • Use up leftovers – leftover pumpkin pureé will never go to waste again.
  • Diets – these pops are gluten-free, vegan diets & refined sugar free.

Tools Needed

a plate of pumpkin pie chocolate popsicles

Ingredients needed

  • Cream Cheese.
  • Ginger Nut Biscuits.
  • Pumpkin Pureé.
  • Vanilla Extract.
  • Dark Chocolate.
  • Maple syrup.
  • Walnuts.
  • Cocoa powder.
  • Butter.

Get complete ingredients list & instructions from recipe card below.

How To Make Chocolate Popsicles With Pumpkin

To make the popsicles;

  1. Combine 1 cup pumpkin purée, ½ cup yogurt, and 2 tablespoons maple syrup in a medium-sized bowl. Mix well and set aside.
  2. Melt the dark chocolate in the microwave using 15-second increments, stirring well. Leave to cool for 10 minutes.
  3. In a medium bowl, combine the melted chocolate, 1 cup yogurt, and maple syrup (or more if you like them sweeter).
  4. Add cookies and chopped walnuts to a small Ziploc bag and crush with a rolling pin.
  5. In a small bowl, mix the crushed cookies-walnut mixture with the melted butter.

To assemble the popsicles;

  1. Layer the popsicles molds with the pumpkin base and then chocolate base until the molds are almost full.
  2. Top each with the cookie-walnut mixture.
  3. Place a popsicle stick in each mold.
  4. Freeze for at least 6 hours (preferably overnight).

Pumpkin Pie Popsicles Tips

  • You can use store-bought canned pumpkin pureé or homemade pumpkin pureé (see the section below to learn how).
  • Please note this uses pumpkin pureé, not pumpkin pie filling.
  • Silicone molds are the best as you can remove the popsicles easier.
  • Use a spoon to carefully push the layers down into the molds.
  • Make sure to fill the molds only about four-fifths full, as the popsicles will expand during freezing.
  • Gently tap the popsicle mold on the tabletop a few times to remove air bubbles as well as to even out the mixture.
  • Feel free to swap out some of the ingredients. See the swap ideas below.

How To Make Homemade Pumpkin Pureé

  • Add 3 cups of chopped pumpkin and 1 cup water to a medium saucepan and bring to the boil, then reduce heat to simmer and cover the saucepan.
  • Cook until the pumpkin is soft and will be easy to mash. By then, most of the water should be evaporated.
  • Mash pumpkin with a potato masher until it is a purée.
a saucepan filled with cubed pumpkin about to be made into pumpkin puree

Prep Ahead and Storage

Prep Ahead – This is a great dessert to prep ahead and then pull out when needed. They need at least 6-8 hours to freeze, so a tip is to set them up the night before you need them.

Storage – You can store these Ice Lollies in the freezer for up to 3 months with no problem at all.

Homemade Popsicle Recipe Variations

While this is one of my favorite version of this fun popsicle recipe, I have created many other versions based on what I have available and what guests might like. 

  • Change the base: use graham crackers, shortbread, Oreos, etc.
  • Swap the nuts: use pecans, almonds, cashews, etc.
  • Change the veggies: use butternut squash or other thick sweet squashes, if you prefer.
  • Use a different sweetener: swap out the syrup for date syrup, honey, agave, etc.
close up view of pumpkin pie chocolate popsicles

More Frozen Desserts

And for nutella lovers try this => No Bake Nutella Oreo Cheesecake.

Weight Watchers Points

There are 7 Blue Plan SmartPoints in one serving.

Thank you for reading my Easy Halloween Popsicle recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

Get The Pumpkin Pie Chocolate Popsicles Recipe:

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the finished pumpkin pie chocolate popsicles served on a plate
Print Recipe
5 from 2 votes

Chocolate Pumpkin Pie Popsicles

These easy to make Pumpkin Pie Popsicles are a deliciously creamy frozen treat!
Prep Time10 minutes
Cook Time1 minute
freezing time6 hours
Course: Dessert, Snack
Cuisine: American, Western
Servings: 8
Calories: 191kcal
Author: Bintu Hardy

Ingredients

  • 1 cup (225g) pumpkin pureé
  • 1 ½ cups (375g) Greek yogurt
  • 6 tablespoons maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoons vanilla extract
  • 4 tablespoons melted dark chocolate
  • 6 gingersnap cookies
  • ¼ cup (30g) chopped walnuts
  • 2 tablespoons melted butter

Instructions

To make the popsicles:

  • Combine pumpkin purée, 1/2 cup Greek yogurt, and 2 tablespoons maple syrup in a medium-sized bowl. Mix well and set aside.
  • Melt the dark chocolate in the microwave using 15-second increments, stirring well. Leave to cool for 10 minutes.
  • In a medium bowl, combine the melted chocolate, 1 cup Greek yogurt, and the remaining maple syrup (or more if you like them sweeter).
  • Add cookies and chopped walnuts to a small Ziploc bag and crush with a rolling pin.
  • In a small bowl, mix the crushed cookies-walnut mixture with the melted butter.

To assemble the popsicles;

  • Layer the popsicles molds with the pumpkin base and then chocolate base until the molds are almost full.
  • Top each with the cookie-walnut mixture.
  • Place a popsicle stick in each mold.
  • Freeze for at least 6 hours (preferably overnight).
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Notes

  • You can use store-bought canned pumpkin pureé or homemade pumpkin pureé (see the section below to learn how).
  • Please note this uses pumpkin pureé, not pumpkin pie filling.
  • Silicone molds are the best as you can remove the popsicles easier.
  • Use a spoon to carefully push the layers down into the molds.
  • Make sure to fill the molds only about four-fifths full, as the popsicles will expand during freezing.
  • Gently tap the popsicle mold on the tabletop a few times to remove air bubbles as well as to even out the mixture.
  • Feel free to swap out some of the ingredients. See the swap ideas below.
There are 7 Blue Plan SmartPoints in one serving.

Nutrition

Calories: 191kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 69mg | Potassium: 238mg | Fiber: 2g | Sugar: 14g | Vitamin A: 4854IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

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