Craving pumpkin pie this fall but just can’t seem to find the time to make a crust and wait a full hour for the whole thing to bake? Not to worry, I have the solution…
My frozen Pumpkin Dessert recipe is basically pumpkin pie on a stick! Best of all, it takes just 5-minutes of hands-on time to make and there is not a bit of baking or cooking required.
And although I promise you would never know it, this dairy-free/ gluten-free treat is so nutritious you could actually eat it for breakfast (and feel proud of yourself for doing so!)
In fact, if you have little ones at home, this recipe is perfect for a quick breakfast or after school snack. It’s filled to the brim with beta-carotene, healthy immune-supporting fats from the coconut and phytonutrients from the fresh ginger and spices.
Make Your Frozen Pumpkin Dessert SUPER Fast with the Zoku Quick Pop Maker
There is something so super satisfying about preparing a recipe (especially when it is a dessert!) and being able to eat it almost immediately, which is exactly what the Zoku Quick Pop Maker allows you to do. Before I bought my Zoku I had the Ozera BPA-free popsicle molds (which is a great deal for just $10.99, by the way), but waiting for my treats to freeze was definitely a drag. With the Zoku Quick Pop Maker all of your frozen treats will be frozen and ready to eat in less than 7-minutes. Something to add to your Christmas wish list for sure…
Anyway, since my whole family is crazy for all things cold, creamy, frozen and sweet, we definitely get our money’s worth with the Zoku pop I purchased last summer. All through the year I make all sorts of decadent yet dairy-free/ sugar-free popsicles thanks to two secret ingredients….
The 2 Secret Ingredients to Making Decadent Frozen Treats that are Dairy-Free & Sugar-Free
Thanks to pitted dates pureed in organic coconut milk, I am able to make an amazing assortment of seriously good frozen desserts that are dairy-free and sugar-free. And just like when making a smoothie recipe, frozen popsicles allow for a large margin of error, so you can experiment a good bit without totally messing things up (which is one of the reasons I find myself making frozen recipes more often than baked goods for dessert—because baking requires you to be a lot more exact!) But if you want to try making healthy frozen treats, try experimenting by using dates pureed in organic coconut milk as your “base” and then adding in different flavor combos such as:
Key Lime Pie: Avocado, Key Lime Juice, Pure Vanilla Extract & Pinch of Unrefined Sea Salt
Crunchy Chocolate Almond: Raw Cacao Powder, Raw Cacao Nibs, Pure Almond Extract, Raw Almond Butter
Creamsicle: Oranges, Pure Vanilla Extract
Apple Pie: Cinnamon, Organic Applesauce, Nutmeg, Pure Vanilla Extract
Ok, on with the recipe!Print
- 1 1/2 cups organic pumpkin puree (note: look for BPA-free boxed pumpkin such as Pacific Natural Foods brand, if possible)
- 1 whole can (14.5 ounce organic coconut milk)
- 15 dates (pitted)
- 1 teaspoon freshly grated ginger
- 1 teaspoon cinnamon
- 1 teaspoon all-spice (omit for AIP)
- 1/8 teaspoon nutmeg (omit for AIP)
- Pinch of unrefined sea salt
- Place all ingredients in a high-speed blender (such as a Vitamix) and process until sm[url:2]ooth and creamy, about 2 full minutes. Transfer the mixture to a frozen popsicle maker and freeze.
P.S. If you want to make a real deal pumpkin pie recipe this season be sure to check out my 2 all-time favorite recipes: Persimmon Pumpkin Pie with Coconut Crust and Dairy-Free/ Gluten-Free Pumpkin Pie