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On a bronze-colored background, a small patterned plate with a Halloween popsicle with pumpkin lies in the foreground. Next to it is a napkin printed with pumpkin motifs. Behind it is a larger plate with six more Halloween popsicles. Surrounded by slices of sliced Hokkaido pumpkin.

Knock, knock ‘trick or treat’? This pumpkin popsicles are not for giving away at the door. But they make a great surprise dessert at a Halloween party or dinner. With the typical spices of pumpkin soup and a dash of orange flavor, this popsicle has an autumny character. And who could resist those eyes?

Ingredients for making Pumpkin Popsicles:

A whole Hokkaido pumpkin sits in the center of a bronze-colored base. In front of it is a small wooden plate with Medjool dates, and a wooden bowl with whole macadamia nuts and pieces of chocolate. There is also a wooden spoon with ginger powder, a cinnamon stick, nutmeg, and some dried cloves. Behind the pumpkin is a banana, a jug of coconut milk, and two oranges.

Hokkaido pumpkin
Organic oranges
Banana
Dates
Coconut milk (full-fat)
Ginger powder
Ceylon cinnamon powder
Nutmeg powder
Ground cloves

Optional Decoration:

12 macadamia nuts
20g dark chocolate 78%

Needed Equipment:

Blender
Popsicle mold
The overall size of my popsicle mold is 21x14x10cm (8,2×5,5×3,9inch), and the capacity of each popsicle mold is 75 ml. It allows you to make 12 popsicles at once.

How to make Pumpkin Popsicles:

Cut the Hokkaido pumpkin in half and take out the seeds, then chop it into bits. The same goes for the dates. Take out their pits and roughly chop them. Next, put the dates and pumpkin in a pot with the coconut milk. Then we add the spices: ginger, Ceylon cinnamon, nutmeg, and ground cloves all go into the pot. Bring to a simmer until the pumpkin is tender.

A stainless steel pot with pieces of Hokkaido pumpkin and dates stands on a bronze-colored base.

A stainless steel pot with pieces of Hokkaido pumpkin, dates, coconut milk and spices, stands on a bronze-colored base. Behind the pot stand four small glass bowls with spices. A bronze-colored teaspoon lies between the bowls and the pot.

Finely grate the zest from the two organic oranges, preferably with a fine grater. Once we have the aromatic zest, we squeeze the oranges.
Now add the juice and zest to the blender, along with our cooked pumpkin mixture. Next, cut the banana into pieces and drop them into the blender.

A wooden cutting board stands on a bronze-colored base. One hand holds an orange and rubs it over a zester. A heap of orange peel lies on the wooden board.

On a bronze-colored base stands a wooden cutting board with a stainless steel juicer filled with orange juice and a stainless steel bowl with grated orange peel.

Finally, we can start mixing until we have a creamy consistency. Pour the mixture into the popsicle mold, add popsicle sticks, and place in the freezer overnight.

Decorating the Pumpkin Popsicles for Halloween:

The next day, we can prepare the eyes with the macadamia. Cut the nuts in half with a knife. I used a serrated knife. We will need 24 halved macadamia for the eyes. Next, break the chocolate into pieces and put them in a bowl. Place the bowl in a larger saucepan, add hot water, and let it melt while stirring.

On a bronze-colored base is a wooden bowl with whole macadamia nuts and pieces of chocolate.

On a bronze-colored base is a wooden bowl with whole macadamia nuts and pieces of chocolate in the background. In front of it is a round wooden chopping board. One hand is holding a macadamia nut between the thumb an fingers, and a serrated knife is going to cut it in half. In the foreground are six macadamia nuts, already cut in half.

For decorating, we remove one frozen pumpkin popsicle from the mold, add a bit of melted chocolate to the eye area, and immediately press the macadamia into it. Do this for each of the eyes. I found a chopstick in my kitchen drawer that stamps a perfect pupil size with the melted chocolate.

Two ready-frozen and decorated pumpkin popsicles lie on a wooden cutting board. One hand holds a chopstick and adds a chocolate pupil to the macadamia eye. In the foreground you can see the popsicle mold with the other frozen popsicles.

Once the popsicles have received their eyes, they quickly need to return to the freezer. I’d recommend working on them one by one and freezing them right after finishing so no precious popsicles melt. Once they have beautiful eyes, put them in a freezer bag and bring them back to the freezer where they wait to be eaten!

I hope you enjoyed these pumpkin popsicles. Let me know what you think in the comments below!

Pumpkin Popsicles (for Halloween)

Ingredients for making Pumpkin Popsicles:

How to make Pumpkin Popsicles:

Decorating the Pumpkin Popsicles for Halloween:

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