Creamy Pumpkin Pie Spice Popsicle Recipe
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Pumpkin Popsicles
If you love pumpkin pudding or pumpkin pie apple danishes, then these pumpkin spice popsicles are exactly what you need. They are a mix between an iced pumpkin spice latte and pumpkin ice cream. Super creamy and satisfying but still light enough to feel like a healthier treat. They have a wonderful pumpkin flavor balanced with creamy sugar-free Cool Whip and pudding mix to make a yummy frozen treat for the holiday season.Â
Why you’ll love this recipe:
- These pumpkin popsicles are only 60 calories per popsicle!
- Creamy, delicious, and made with simple ingredients.
- Perfect fall treat to enjoy on these last warm days.
- Even little ones will love these popsicles!
No popsicle mold, no problem.
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.
Can I add protein powder?
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%.
Gluten-free and dairy-free info
Ingredient-wise, this recipe is gluten-free, however the Jell-O pudding mix I used is not certified gluten-free as it’s made in a facility that also processes gluten, so keep that in mind for allergies.
This recipe is not dairy-free due to the Cool Whip, which can be substituted for a dairy-free version but might change the consistency of your popsicles. The ingredient label of Jell-O does not contain any dairy, however, it is not certified as being dairy-free, either.
Ingredients:
These are the main ingredients for these pumpkin popsicles. See the recipe card below for the full ingredients list and instructions.
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 mixture into your popsicle molds (image 5). Freeze overnight to allow your popsicles to freeze.
Serving and storing notes for homemade pumpkin popsicles
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!
Pumpkin Pudding!
These pumpkin popsicles are simply the frozen version of my Homemade Pumpkin Pie Pudding Recipe! I definitely suggest you double batch this for pudding and for popsicles. Both are such delicious dessert options.
Check out some of the other sweet treats:
- No-Bake Pumpkin Pie Bliss Balls
- Double Chocolate Protein Cookies
- Healthy Key Lime Pie Bars
- Maple Oatmeal Cookies
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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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.Â
- 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.Â
- 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.Â
- 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.Â
- Defrost the Cool Whip ahead of time to make mixing it easier.Â
- 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