Chilled whipped cream all around the outside. ‘Round the outside. ‘Round the outside.
Guess who’s back. Back again. Pumpkin’s back. Tell a friend.
Yes it’s back. Yes it’s back. On a stick. With a kick.
But seriously, how’s this for a rare talent… I’ve successfully managed to make a popsicle that tastes exactly like a slice of pumpkin pie with whipped cream. And, with a smooth, gelato-like texture to boot.
I know, it sounds a little strange at first. But trust me, it’s worth a try if you are a fan of the old fall favorite. Especially if you, like me, simply can’t wait until ‘Cool Fall’ to enjoy the comforting spice of pumpkin goods. For an extra kick, I also infused the simple syrup with a few tablespoons of espresso powder. MMMMM, HMMMM.
makes 10 standard bar size pops
15 ounces canned pumpkin puree
1/4 cup heavy cream (plus an extra 2 tbsp for inside pop molds)
1 1/3 cups pumpkin spice espresso simple syrup (recipe below)
Pumpkin Spice Espresso Simple Syrup
(makes 1 3/4 cups. that leaves you with 1/2 cup to drizzle over vanilla bean ice cream.)
1 cup water
1 cup pure cane sugar
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground cinnamon
2 tbsp instant espresso powder
To make the simple syrup, combine water and sugar in a medium saucepan over medium high heat. Bring just to a boil, stirring continuously, then reduce heat to a simmer and stir until sugar is dissolved. Stir in spices and espresso powder, cover and simmer for another 5 – 10 minutes to infuse and reduce. You should end up with around 1 3/4 cups liquid. Remove from heat and allow to cool completely.
To make the piesicles, in a medium sized mixing bowl, mix the pumpkin and simple syrup together until combined and smooth/free of any lumps. Gently fold in the heavy cream (don’t stir completely, you want it to remain somewhat ‘swirled’ throughout.)
Transfer to a large glass measuring cup (for easier pouring into molds). Drizzle remaining heavy cream down the sides of the popsicle molds and allow to settle in the bottom. Pour the pumpkin mixture into the molds, cover and insert sticks, then freeze for 8 – 10 hours or until solid.