The weather here on the East Coast has been pretty unpredictable lately. After having a couple of weeks of rain and chilly temperatures the sun has finally returned and so has the warmth. That got me thinking about making something cold, but would also tie into the Autumn season. How about a Pumpkin Popsicle?
You are probably thinking, “Hmmm…that is a strange name for a Popsicle”, but in our home this is a word (well not really a word) that we hear often. Besides having an addiction to French fries, our toddler daughter has a major obsession with Popsicles which she has adorably named “Occoles”. I try to make her homemade “Occoles” as much as possible because I don’t like all the preservatives and artificial dyes that the Popsicles at the grocery store are filled with. Also to my dismay I discovered that some Popsicles even contain gelatin! Huh? I think I will just stick to making my own.
Pumpkin Occoles (Popsicles)
1 Cup Pumpkin Puree
12.3 Ounce Box of Extra-Firm Silken Tofu
¼ Cup Coconut Creamer
½ Cup Brown Sugar or 1/3 Cup Agave Nectar
1 Tablespoon Pure Vanilla Extract
1 Teaspoon Cinnamon
¼ Teaspoon Ground Ginger
¼ Teaspoon Ground Cardamom
1/8 Teaspoon Allspice
1/8 Teaspoon Ground Nutmeg
Pinch Ground Cloves
Place all ingredients into a food processor or blender and blend until smooth, scraping down the sides occasionally. Pour mixture into Popsicle molds and freeze.
Makes 8 “Occoles”.