Pumpkin Pie And Fudge Popsicles

• FOR THE PUMPKIN PIE POPSICLES:
• 1 can (15 Oz. Size) Pumpkin Puree
• 1 can (15 Oz. Size) Coconut Milk
• 1/2 cups Organic Corn Syrup Or Agave
• 2 Tablespoons Molasses
• 1 teaspoon Vanilla Extract
• 4 teaspoons Pumpkin Pie Seasoning
• FOR THE FUDGE POPSICLES:
• 1/2 cups Chopped Baking Chocolate
• 1 can (15 Oz. Size) Coconut Milk
• 1/2 cups Organic Corn Syrup Or Agave
• 2 Tablespoons Organic Cornstarch
• 1/2 cups Rice Milk Or Other Non Dairy Milk
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Earth Balance Non Dairy Butter

1. For the pumpkin pie popsicles:
2. Whisk all of the ingredients together in a bowl or food processor. Pour into popsicle molds and freeze for 6 hours.
3. For the fudge popsicles:
4. Put the chocolate in a heavy pot over a medium low heat until the chocolate starts to melt. Whisk in the coconut milk until well blended. Whisk in the corn syrup.
5. Whisk together the corn starch and the rice milk. Add the corn starch mixture to the chocolate mixture and whisk well. Continue to whisk over a medium low heat until the mixture thickens, about 5-10 minutes. Turn off the heat and whisk in the vanilla and non dairy butter.
6. Allow the mixture to cool for about 15 minutes before pouring it into your popsicle molds. Freeze for 6 hours.

coconut milk, syrup, molasses, vanilla, pumpkin pie seasoning, baking chocolate, coconut milk, syrup, cornstarch, rice milk, vanilla, non dairy butter

Taken from tastykitchen.com/recipes/desserts/pumpkin-pie-and-fudge-popsicles/ (may not work)