The Messy Baker. I'm here today to bring you a frozen treat on a stick. Since we're nearing the end of summer and fall is right around the corner, I decided to make a frozen treat using one of my favorite ingredients--pumpkin!
Soon pumpkin will be all the rage. It will trickle in slowly at first. You'll see a few pumpkin recipes here and there. Then--bam!-- pumpkin everything. There will be copious amounts of pumpkin recipes as far as the eye can see. I'm a lover of pumpkin, so it's cool. I don't mind it one bit. The hardest part for me is choosing which delicious recipe to try first. I'm not going to lie, I try to pack in as many pumpkin recipes as I can before the season is over and I'm left to wait an entire year before having it again.
One of my very favorite pumpkin recipes is pumpkin cheesecake. It's only Squirrel and I, so baking a pumpkin cheesecake for just the two of us isn't ideal. So, I did the next best thing... I made pumpkin cheesecake popsicles. They taste just like cheesecake, only they're individual and frozen. I even made them healthier by using a mixture of low-fat cream cheese and Greek yogurt. I sweetened the frozen treats with all-natural maple syrup and my homemade vanilla syrup (store-bought vanilla syrup will work just fine). The result is creamy popsicle perfection without the guilt.
The popsicle mixture only takes minutes to whip together and a few hours in the freezer to set up.
I used pumpkin pie spice to add that classic fall flavor that I look forward to months before fall even arrives. The warm spices contrast perfectly with the cold pumpkin mixture.
A big thank you to Heather for having me over for popsicles!
Pumpkin Cheesecake Popsicles
Prep Time: 4 hours 10 mins
Cook Time: n/a
Keywords: dessert snack nut-free soy-free vegetarian cream cheese pumpkin frozen popsicles summer fall
Ingredients (6 popsicles)
- 4 ounces low-fat cream cheese, at room-temperature
- 1/2 cup Greek yogurt (fat-free or 2%)
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 2 tablespoons vanilla syrup
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon cinnamon
- 1/2 cup low-fat milk
In a large bowl, add cream cheese and Greek yogurt. Using a hand mixer, whisk until smooth. Add the pumpkin puree and whisk until smooth.
Add the maple syrup, vanilla syrup, pumpkin pie spice, cinnamon, and milk. With your mixer on low, slowly whisk until the mixture is completely smooth.
Pour the mixture into your popsicle molds. Freeze for at least 4 hours.
Oh my gosh, Jennie - I have never had a pumpkin popsicle...I need to remedy that pronto! These sound amazing, I love the cheesecake/pumpkin combo...and I am SO ready for the flavors of Fall.
If you want to see what other delicious treats Jennie is bringing to the table, head on over and see her at her place, The Messy Baker - or visit her on Facebook, Twitter, Pinterest, Google+, or Instagram.