Pumpkin Pie Popsicles

• 8 ounces, fluid Goats Milk, Fat Free Greek Yogurt, Unsweetened Coconut Milk Or Any Vegan Milk You Desire
• 3 ounces, fluid Unsweetened Pumpkin Puree
• 1/4 teaspoons Pumpkin Pie Spice
• 1 pinch Fine Sea Salt
• 1/2 whole Dropper Of Vanilla Stevia Drops, Honey Or Maple Syrup To Taste

1. Notes:
2. Simply adjust quantities in direct ratios to make more pops.
3. You can keep some mix in the fridge as well for a day if you only have one set of pop molds. Or simply use dixie cups as molds.
4. Use any milk or unsweetened yogurt you have on hand.
5. I used unsweetened canned pumpkin. Food For My Family has a great Homemade Pumpkin Puree post.
6. In a bowl mix together all ingredients well. Add sweetener to taste. Pour into popsicle molds or dixie cups with about 1/4 inch room at the top. Lay a sheet of foil on top of the pop mild and poke sticks through.
7. Freeze for about 2 hours or until frozen solid. Gently remove pops from molds.

milk, ubc, salt, dropper

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