This month I'm turning pumpkin pie on its head as part of the Side Car Series on Kitchen Play. Have you heard of Kitchen Play? It's a fun new site that teams up food bloggers and sponsors to create new recipes. Nestlé Kitchen is this month's sponsor serving up Libby's 100% Pure Pumpkin and asking us to deconstruct the traditional pumpkin pie.
I still wanted to have the pumpkin pie filling, the whip cream, and the crust all together but in a different way. Some people waffle iron everything, others make crazy cupcakes. I like to popsicle things, specially ingredients that are not traditionally made into popsicles. Enzo loved the big can of pumpkin pie mix and helped me come up with my creation, and our friend Lucy loved the result.
This is an easy recipe to make totally doable with kids.
Pumpkin Pie Popsicles
- 1cup Libby's Pumpkin Pie mix
- 1 cup heavy cream
- 1/2 cup milk
- 3 tablespoons sugar
- 1 teaspoon cinnamon powder
- 1/4 cup crushed graham crackers
- In a blender mix the heavy cream with sugar and cinnamon in high speed for 30 seconds. Place inside a large gallon sized plastic bag.
- Mix The cup of Libby's Pumpkin Pie Mix with the milk in a blender in high speed for 30 seconds. Place in a separate gallon sized plastic bag.
- Cup a small hole on one tip of the plastic bag that has the pumpkin mix. This will help you pour the mixture into your popsicle molds.
- Pour the pumpkin mixture into the Popsicle molds 3/4 full.
- When the pumpkin mixture has frozen add the whip cream mixture by cutting a small hole on the plastic bag and pouring it until the Popsicle mold is completely full.
- Sprinkle crushed graham crackers on top of the whip cream and freeze.
- Serve when popsicles are completely frozen.
They all tasted great.
At least the kids thought so.
This was a paid post sponsored by Kitchen Play.
The recipe is my own.
The opinions, also mine.