Well, not really.
Given how many PSL recipes I’ve done so far (pancakes! doughnuts! cake! truffles!), I’m surprised I haven’t done a pop sooner, but c’est la vie – here it is. And I have to say it might be one of my favorite ways to enjoy this ubiquitous drink.
It’s funny, because I don’t actually DRINK pumpkin spice lattes but I love the combination of pumpkin, pumpkin spice and coffee. Those flavors just work so well together, and I doubt I’ll run out of ways to incorporate them into any number of treats.
But enough about me – these pops!
Super duper simple – just a few ingredients, no mix-ins, drizzling or dipping. If you notice that the above picture doesn’t show the instant espresso, it’s because I added it after I combined everything else. I thought the coffee would be enough to give it that “latte” flavor but I found it too mild. The addition of the espresso powder was absolutely perfect.
Give these a spin in your popsicle molds (I hope you haven’t put them away yet!), and take a look at all the other lovely pumpkin recipes on Sara’s and Aimee’s sites. You can also follow along on Instagram, Twitter and Facebook (#virtualpumpkinparty).
2 cups heavy cream
1 cup strong cold brewed coffee
1 14-ounce can pumpkin puree
1 cup sugar
1 tablespoon pumpkin pie spice
1 tablespoon instant espresso powder
Whisk all ingredients in a large bowl till smooth and completely incorporated. Pour into your popsicle molds (I transferred the mixture, in batches, to a spouted measuring cup to minimize drips and spills). Freeze for an hour, add popsicle sticks and freeze overnight.
To release the pops, hold molds briefly under hot water; return to freezer till ready to serve.
This delicious recipe brought to you by Sheri Silver
For all the pops check out my Pinterest board!