Pumpkin Chocolate Popsicle Recipe

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Although we generally wear out our popsicle molds in the summer, I couldn’t resist mixing up a pumpkin pop for fall!
  • low in calories, yet super high in nutrients- we call it a nutrient dense food!
  • high in antioxidants like alpha and beta carotene (can help support immune function, vision health, and slow aging)
  • a good source of magnesium
Pumpkin Chocolate Popsicles. Don't let fall go by without trying the best pumpkin flavored snack!
Pumpkin Chocolate Popsicles. Don't let fall go by without trying the best pumpkin flavored snack!

Pumpkin Chocolate Popsicle Recipe

First we mixed up our ingredients.  We used:

  • Coconut Milk (full recipe below)
  • Pumpkin puree
  • Pumpkin pie spice
  • and honey

Then, we poured the mix into popsicle molds.  We let freeze for several hours, or overnight.  We did try to freeze a few of the popsicles in stages, so we could put a “layer” of chocolate in the middle, but our layering wasn’t that effective. It was much easier to just drizzle some melted chocolate on after the fact.

Pumpkin Chocolate Popsicles. Don't let fall go by without trying the best pumpkin flavored snack!

We took our popsicles out of the mold, and laid them on some parchment paper.  Then, with melted chocolate, I let the kids drizzle it over the pops.  They got a little crazy with it!

Pumpkin Chocolate Popsicles. Don't let fall go by without trying the best pumpkin flavored snack!

Then, we re-froze the popsicles, just for a few minutes. The chocolate sets up super fast on a cold surface, so it practically was ready right away, but we returned to the freezer just until we were ready to eat them for our dessert.

Pumpkin Chocolate Popsicles. Don't let fall go by without trying the best pumpkin flavored snack!

Pumpkin Chocolate Popsicles

5 from 2 votes
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Prep Time: 10 minutes
Servings: 4 1 popsicle

Ingredients

  • 2 cup coconut milk, unsweetened
  • 1 cup pumpkin, canned
  • 2 tablespoon honey
  • 1 teaspoon pumpkin pie spice

Toppings

  • 1/2 cup chocolate chips, dark

Instructions

  • Blend coconut milk, pumpkin, and honey in a blender.
  • Pour into popsicle molds.
  • Once frozen, remove from mold and arrange on parchment paper.  Melt chocolate and drizzle on popsicles.
  • Return to freezer to harden the chocolate.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

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19 Comments

I would love to these pops for my girls, however; I don’t have the coconut mil:(
Can I use regular milk instead, or evaporated milk?

It’s hard to believe that by using carton unsweetened coconut milk (aka as coconut beverage) will make these pumpkin ice pops 460 calories per serving. Also how many ice pops will tbis recipe yield?