In a medium bowl add the Silk yogurt, honey, pumpkin pie spice, and pumpkin puree. Stir until combined. Fill the popsicle molds half-way with the mixture (I used 2 scoops from my 1 ½ Tablespoon scoop). Add some Kashi cereal and press it lightly into the molds. Then fill the molds to the top with another 1 ½ tablespoon scoop of the yogurt mixture. Insert a popsicle stick into each mold, cover and freeze at least 6 hours before serving.