Pumpkin Pie-sicles w/ Cinnamon Pecan Crust

This evening I'm sharing one of the easy dessert recipes that I've made in the last couple weeks. Overall, it's been an unusually warm autumn here thus far, so I decided to makeover one of my Fall favorites into a treat that could be enjoyed year round...Pumpkin Pie-sicles with Cinnamon Pecan Crust. I had initially planned to just make pumpkin pie pops but thought...what's pumpkin pie without the crust? So, I added a simple buttery cinnamon pecan crust layer to these pumpkin pops. The first time I made them, I used a full 15-ounce can of pure pumpkin but decided it was just a little too pumpkiny (if there is such a thing). I made them again and reduced the pumpkin a bit and liked them better. If you aren't sure how pumpkiny you want them, I would suggest starting with 1 cup of pumpkin and tasting as you go, increasing it until it's "just right" for you.

One of my favorite things about these pops is the pecan crust! These pops remind me of a frozen ice cream bar version of the the pumpkin pie ice cream squares my mother used to make when I was growing up. She would soften vanilla ice cream and add pumpkin puree and pumpkin pie spices and then pour it into a 9 x 13 pan lined with graham cracker crust and freeze it and then cut it into squares to serve. It was like frozen pumpkin pie. I snapped a few photos and included the easy peasy recipe below. Enjoy!

Pumpkin Pie-sicles w/ Cinnamon Pecan Crust

Ingredients:

1-1/2 cups full fat Greek yogurt (like Fage or Greek Gods)
1-1/2 cups 100% pure pumpkin
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Dash ground nutmeg
1 cup Swerve confectioners style sweetener
2 teaspoons liquid stevia, or to taste
1/4 tsp xanthum gum

For the pecan crust layer:
1/2 cup ground pecans
1 tablespoon melted butter
1/4 teaspoon ground cinnamon
2 tablespoons Swerve granular sweetener

Directions:

In a large bowl, mix first 10 ingredients together. Whisk xanthum gum in, a little at a time, whisking vigorously after each addition until evenly blended and thickened. Taste for sweetness and adjust as necessary (freezing blunts sweetness, so it's okay to slightly over sweeten pumpkin mixture).

In a small bowl, combine ground pecans, melted butter, cinnamon and 2 tablespoons granular Swerve.

Fill 6 pop molds up about half way with pumpkin mixture. Divide crust mixture evenly between the pop molds and spoon in an even layer. Fill to the top with remaining pumpkin mixture. Any excess pumpkin mixture can be frozen in small disposable cups to enjoy as little frozen pumpkin cups. Freeze for 4 to 6 hours or until set. 

*Note: If confectioners sweetener is not available, simply grind granular sweetener in a small Magic Bullet type blender or grinder.