Pumpkin Popsicles
If you love all things pumpkin then these creamy Pumpkin Popsicles are exactly what you need this fall season. With a light but creamy texture, this sweet treat has the perfect pumpkin spice flavor and is so easy to make. The hardest part will be waiting for your homemade popsicles to freeze!
Servings: 8 servings
Calories: 60kcal
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
Serving: 55g | Calories: 60kcal | Carbohydrates: 14g | Protein: 1g | Sodium: 159mg | Potassium: 8mg | Fiber: 1g | Sugar: 8g
