Creamy Pumpkin Pie Spice Popsicle Recipe
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These pumpkin spice popsicles are a mix between an iced pumpkin spice latte and pumpkin ice cream. They’re rich and soft but light enough to feel like a healthy treat.
The Cool Whip and pumpkin puree gives these a creamy richness that tastes like frozen yogurt you can bite into. These are my favorite thing to make when it’s still warm out but I’m ready for it to be fall. Best of both worlds! 🍁
For more pumpkin treats, try mini pumpkin cheesecake, chocolate pumpkin brownies or pumpkin pie bliss balls.
Why you’ll love this recipe:
- Only 60 calories per popsicle!
- Creamy, delicious, and made with simple ingredients.
- Perfect fall treat to enjoy on these last warm days.
Ingredients:
These are the main ingredients for these pumpkin popsicles. See the recipe card below for the full ingredients list and instructions.
- Sugar-Free Vanilla Instant Pudding Mix: you can use regular as well, I just wanted to keep these lower in sugar.
- Unsweetened Almond Milk: vanilla or plain.
- Pumpkin Puree: unsweetened. This is different than pumpkin pie filling, which has sugar and flavor added to it.
- Zero Sugar Cool Whip: or regular Cool Whip for a richer popsicle.
- Light Brown Sugar
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
Variations
- These pumpkin popsicles are the frozen version of my homemade pumpkin pie pudding recipe.
- If you like some crunch in your ice cream, add chocolate chips or graham crackers before freezing.
- Add vanilla extract for added flavor.
Dietary Modifications
- This recipe is gluten-free, however the Jell-O pudding mix I used is not certified gluten-free, so keep that in mind for allergies.
- For dairy-free, use dairy-free version of Cool Whip, but might change the consistency of your popsicles.
How to make pumpkin popsicles:
Step 1: mix pudding
In a large mixing bowl, whisk together the instant vanilla pudding mix and cold almond milk (image 1). It should thicken quickly.
Step 2: mix in pumpkin puree, spices and cool whip
Once the pudding starts to thicken, fold in the pumpkin puree (image 2).
Add the brown sugar, cinnamon, ginger, and cloves to the mixture (image 3) and mix until fully combined.
Gently fold in the 1 cup of Cool Whip until well blended (image 4)
Step 3: transfer to popsicle mold and freeze
Pour the pumpkin mixture into your popsicle molds (image 5). Freeze overnight to allow your popsicles to freeze.
Expert Tip!
Pour popsicle mixture into ice cube trays and freeze. Use them as a pumpkin spice creamer for your iced coffee.
Recipe FAQs
Your popsicles will stay good in the freezer up to 3 months! Doubt they’ll last that long in there though once you try your first one!
Absolutely! If you like your sweet treats to have a boost of protein, these pumpkin popsicles are a great recipe to add protein powder to. Mix one scoop of your protein powder with 1 cup of almond milk prior to adding to the pudding powder. Be sure to use a protein that dissolves well in water. I suggest PEScience Gourmet Vanilla. It’s the best, use code OHSNAP to save 10%.
To make life easy, I use a silicone popsicle mold and they come out exactly how you would expect a store-bought popsicle to look. If you don’t have one, that’s ok! You can use large ice cube trays, pour your popsicle mixture in, and insert small popsicle sticks prior to serving. These will be more like mini popsicles, which kids will love. Another fantastic idea: pour popsicle mixture into ice cube trays and freeze. Use them as a pumpkin spice creamer for your iced coffee.
Check out some of the other sweet treats:
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Pumpkin Popsicles
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Equipment
- 8 Popsicle Sticks
Ingredients
- 1 box sugar-free vanilla instant pudding mix 1 oz.
- 1 cup cold unsweetened almond milk
- 1 cup pumpkin puree 240g
- 1 cup zero sugar Cool Whip 110g
- 1/4 cup light brown sugar packed, 55g
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold almond milk. It should thicken quickly.
- Once the pudding starts to thicken, fold in the pumpkin puree.
- Add the brown sugar, cinnamon, ginger, and cloves to the mixture. Mix thoroughly until everything is well-combined and no chunks remain.
- Gently fold in the 1 cup of Cool Whip until well blended. If the cook whip is frozen, zap it in the microwave first to soften before adding to the bowl.
- Transfer the pudding mixture into 8 silicone popsicle mold and freeze overnight.
Notes
- Nutrition facts are an estimate and will vary with substitutions.
- This recipe makes 8 popsicles (55 grams each) using the 10-cavity popsicle mold mentioned in the blog post.
- Defrost the Cool Whip ahead of time to make mixing it easier.
- If you don’t have a popsicle mold, use an ice tray or a muffin tin lined with with muffin cups.
Nutrition
Photos by Marie-Catherine Dube
