Pumpkin Spice Popsicles
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A Frozen Fall Treat
It’s always fun to be handed a perfectly shaped Pumpkin Spice Popsicle straight from the freezer on a warm Fall day. I get a skip in my step when I make my own popsicles at home. I get to pull one out of the freezer that looks like store bought.
All Pumpkin All The Time
Once September hits, Starbucks unleashes the Pumpkin Spice Latte frenzy upon us. The sugar laden creamy orange drink is a fan favorite…either cold or hot.
So Cal Fall
We have heat waves in sunny Santa Monica through the beginning of December. I still want to partake in the Pumpkin Spice frenzy, though.
So I created these super easy and keto friendly Pumpkin Spice Popsicles. The perfect Fall frozen treat.
Pumpkin Pie Spice Mix
Store bought pumpkin pie spice mix is usually available in most supermarkets from September through the New Year. In the spice aisle you will find McCormick brand pre-made pumpkin pie spice
However, if you can not find this pre-made mix you can pretty easily make your own. I have a recipe for pumpkin pie spice mix here.
Professional looking fudgesicle or popsicle molds don’t take up a ton of space in your freezer and they wash right in your dishwasher. And once your pops are frozen solid you can store your Keto fudgesicles or popsicles out of the molds and in a ziploc.
I have a silicone mold and a metal/plastic fudgesicle or popsicle mold.
Both versions work well, but I prefer the silicone mold (to the plastic mold) as I can peel back the sides of the fudgesicle or popsicle.
Either version is inexpensive and easily found at Target or on Amazon at this link. They range from ($12-30) and you can use them over and over and over again for your Keto Fudgesicles, Creamsicles and Popsicles in any flavor imaginable.
For a small investment in the molds ($12-18) you can wash them and use them again and again for more flavors to be made and stored in your freezer.
Dixie Cup Molds
However…you don’t need fancy fudgesicle or popsicle molds! Any small paper dixie cup will work just fine. Sometimes I even prefer the small paper cups to the molds as they are smaller serving size and there’s no clean up.
The molds typically come with a cover to hold the stick in place. If you are using paper cups simply wait until your mixture is slightly frozen. Place a fudgesicle or popsicle stick in the center of the slushy cup. If the stick still falls to the side you can wait a little longer for your slush to get a little thicker.
To un-mold your Pumpkin Spice Popsicles from the plastic molds simply set the mold out on the counter for 5-7 minutes. If you can not wait then dip the mold in warm water for 30 seconds to a minute and then slide a fudgesicle or popsicles out.
The silicone molds are slightly easier as you gently peel back the sides and give them a tug every couple seconds to see if they’re loose yet. We don’t want to soften them any more than absolutely necessary.
If the stick comes out before the fudgesicle or popsicle is fully frozen then they just weren’t frozen enough…and that really sucks! You’ll want to freeze your Keto fudgesicles or popsicles at least overnight, but preferably a full 24 hours just to be certain they’re hard enough to unmold.
Trust me…there is nothing more sad than having part of your slush still at the bottom of the mold.
The cool thing about using the little paper dixie cups is that there is no unmolding to be done. Simply remove your cup from the freezer and tear away the paper cup to enjoy. I use a small knife or a pair of scissors to make a small cut in the top of the cup and then tear away. Easy peasy!
If you use the molds there is another step in the process before you can enjoy your Keto fudgesicles and creamsicles. After I unmold all of the fudgesicles and popsicles and I place them on the tray.
I refreeze them for 10 minutes out of their molds before putting them in a freezer bag. You can also separate them in their freezer bags by placing extra strips of parchment paper in between each pop.
Plastic freezer bags (gallon sized ziploc bags) ensure that your popsicles don’t pick up the flavor or smell of anything else in your freezer. No one likes the taste of a Keto Fudgesicle with a hint of enchilada casserole, right?
This extra step ensures that any melting/softening that happens when you unmold them doesn’t mess up their shapes or cause them to stick to one another. The parchment paper in between each pop as you place in the freezer bag keeps the Pumpkin Spice Popsicles separated.
BEST KETO PUMPKIN RECIPES
- DIY Pumpkin Pie Spice Mix
- Pumpkin Sausage Soup
- Low Carb Pumpkin Bread
- Pumpkin Bisque
- Keto Pumpkin Cheesecake
- Pumpkin Pecan Tart
21 day Keto & Fasting Jump Start Program
If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.
I’ll teach you how to eat delicious food like this recipe for these Pumpkin Spice Popsicles and still lose weight, look great and feel AMAZING.
However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.
- In a saucepan over a medium heat add cream, low carb sweetener, pumpkin puree and pumpkin pie spice mix. Whisk all together to combine. Bring to a boil and then turn down to a steady simmer for 1-2 minutes or until mixture starts to slightly thicken.
- Set aside the pumpkin spice popsicle mixture to cool on counter for a few mins. You will want to have the mixture in a container (like a large measuring cup) to easily pour into your popsicle molds.
- Pour pumpkin spice popsicle mixture into each mold (traditional popsicle mold or dixie cups).
- Cover and place wooden popsicle stick in each pop. (Cover with foil before you place the wooden sticks if your mold doesn’t come with a cover…then stick the sticks through the foil to hold them in place).
- Freeze Pumpkin Spice Popsicles for at least 24 hours or more.
- Depending on your molds either run mold under warm water to loosen your Strawberry Banana Popsicle. If you use paper cups just pull straight from the freezer and tear paper away from your pop.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.