Chocolate Pumpkin Pie Popsicles

These easy to make Pumpkin Pie Popsicles are a deliciously creamy frozen treat!

Course Dessert, Snack

Cuisine American, Western

Prep Time 10

Cook Time 1

freezing time 6

Servings

Calories 191kcal

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.

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).

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.