In a mixing bowl, combine the pumpkin puree, coconut milk, maple syrup (or honey), vanilla extract, pumpkin pie spice, and a pinch of salt.

Whisk the mixture until it is smooth and well-combined.

Pour the mixture into ice pop molds, leaving a little space at the top for expansion.

If desired, insert sticks into the molds and place them in the freezer.

Freeze for at least 4-6 hours, or until solid.

To remove the ice pops, run warm water over the outside of the molds for a few seconds and gently pull the pops out.