But with this randomly hot weather in California right now (November 90's, what?) it's the perfect time for DIY popsicles. When you go to buy unprocessed, un-corn syruped, natural popsicles at the store, you're likely to pay anywhere between $3.50-$6.00 for a box of 4. That's a little expensive for something you can make 6 of at home with a minimal investment in both time and effort.
I know that the below is technically a recipe, but it's so easy I doubt that you'll think of it as one! With a few accessible ingredients like canned pumpkin and yogurt or milk all thrown in a blender, it's a fun and done way to stay cool and have a sweet treat. As always, you can adapt the recipe to suit your needs- Dairy Free? Use a substituted milk like rice, hemp or coconut. Lactose Free? Lactose free yogurt or milk are both readily available and work well. Be aware if you use milk or a milk substitute that the popsicles will be icier in consistency. If you use yogurt though, it tastes a little Pinkberry-esque and isn't too sweet (which I loved!)
Pumpkin Pie Popsicles
See, I told you! And this was the best one...
1 cup canned/fresh cooked pumpkin
6 oz vanilla yogurt (I love Brown Cow,only yogurt that doesn't make me sick!) or milk or milk substitute
1/2 cup agave
nutmeg, cinnamon, ginger combo or pumpkin pie spice to taste (start at a tsp and add more if desired)
splash of vanilla extract (optional)
In a blender, combine all ingredients until well blended.
Pour into 6 popsicle molds and freeze for at least 5 hours (overnight freezing preferred.)
Go do something else. You're done! That was fast huh?