Pumpkin Pie Paletas
Autumn is my favorite season and whenever it rolls around I crave pumpkin-flavored everything! So far this season I have gotten my hands on pumpkin donuts, a pumpkin latte, oatmeal raisin pumpkin cookies and I stocked my cabinets with cans of pumpkin as soon as the store put up the display. (Not to mention I’ve been lighting a pumpkin-scented candle to make the house smell like pumpkin.)
I’m loving the chilly mornings and evenings, but during the day it’s still feeling like summer out there. With today’s temperatures predicted to reach a sunny 94 F, I decided we needed something to cool off, and yet that pumpkin craving remains. What to do? Pumpkin pie paletas seemed like a perfect compromise!
Creamy vanilla ice cream is mixed with pumpkin and dark brown sugar, spiced with cinnamon and given a dash of salt to bring out the other flavors. To give the feel of pie, we can’t forget about the crust, so crushed cinnamon graham crackers mixed with melted butter give this popsicle the perfect texture and added richness. This recipe is based off a pumpkin pie recipe we make every year for Thanksgiving and it is so beloved that Carlos and the boys licked the bowl clean while waiting for the paletas!
Pumpkin Pie Paletas
What you need:
4 cups vanilla ice cream, softened
1 cup cinnamon graham crackers, crushed
1 cup canned pumpkin
4 tbs. unsalted butter, melted
1/2 cup dark brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1. In a small bowl, combine melted butter and cinnamon graham cracker crumbs. Set aside.
2. In a large bowl, combine ice cream, pumpkin, dark brown sugar, salt and cinnamon. Stir until completely combined.
3. Mix graham cracker crumb mixture into ice cream mixture. Stir just until combined.
4. Pour into popsicle molds. (Optional: You can top with more crushed graham cracker.) Insert the popsicle stick and freeze for 2 to 3 hours until solid. To remove popsicles from molds, run the popsicle mold under warm water, (taking care not to get water on the paletas), until you can gently pull them out.