Pumpkin Pie Popsicles are a whimsical way to get your pumpkin fix this season…they taste just like frozen pumpkin pie on a stick!
These creamy pumpkin pie popsicles taste like that cold piece of leftover pie you sneak straight from the fridge the day ofter Thanksgiving.
What could be more season spanning than a pumpkin pie popsicle? A little unusual, I admit, but healthy and refreshing on a hot day in late August. If you live in a warmer part of the country, or have kids to entertain during the holiday season, these fun popsicles are a must try!
I got a lot of use out of my popsicle mold this season, every time I think it’s time to stow it away I get another idea. I wish I had had one when my kids were young, they would have loved it. The pudding mix in this recipe makes an extremely creamy textured popsicle, and if you swap out the pumpkin for, say, Nutella, you’d have an entirely different sort of treat. Check out my Popsicle Pinterest board for tons of inspiration.
I’m not gonna lie, these are creamy, and cold, and they do taste like a piece of pumpkin pie, but I’m not sure they’re my cup of tea. But who knows, if you love pumpkin, they might be yours.
And here’s another secret…these pops are adapted from a recipe for pup pops. That’s right, so if you make these and you don’t absolutely love them, you can treat your four legged friend. (If you do treat your dog, be sure to remove the stick, and serve in moderation 😉
Pumpkin Pie Pops
Ingredients
- 1 cup canned pumpkin puree not pie filling
- 1 1/2 cups milk whole or low fat
- 1 box 3.4 oz instant vanilla pudding
- 1/4 tsp each: nutmeg cinnamon, allspice, cloves and cardamom
- 1/2 tsp ginger
Instructions
- Whisk all the ingredients together until smooth.
- Fill popsicle molds to the top, and rap the mold firmly on a hard surface to remove any air bubbles. I found the easiest way to do this was to spoon the mixture into a large baggie, cut off the tip, and squeeze it into the molds. You can also use small paper cups as molds.
- Position the popsicle sticks (they will stand up by themselves because the mixture is thick) and freeze at least several hours until solid. You will not need the lid for these pops.
- To remove the popsicles from the mold, fill the sink with hottest tap water and submerge the mold just up to, but not over, the top lip. Hold it in the water for several seconds, and then try to wiggle the popsicles out. If they don't budge, submerge the mold again briefly.
Cook's notes
Love pumpkin, here’s some more ~
11 Comments
Teri Moran
July 10, 2020 at 5:23 pmCan I use almond milk for these pumpkin pops? They sound deelicious.
Sue
July 10, 2020 at 8:37 pmYes, that should be fine.
dlbrownjacks
September 18, 2015 at 12:18 pmsooooo yummy… a new healthy addiction! thank you for the recipe!
Nicki
June 22, 2014 at 4:16 pmThese are gorgeous and look absolutely delicious! Is there anything you can sub for the instant pudding mix?
Sue
June 22, 2014 at 4:30 pmI suppose you could make a homemade pudding and use that, Nicki. Just be sure to let it all cool before you fill the molds.
Dina
August 27, 2013 at 10:40 ami always have canned pumpkin on hand. have to try these!
Tricia
August 25, 2013 at 5:10 pmThis is so cool! Cold and cool 🙂 I bet it is so tasty especially for those of us that love pumpkin pie. Bring on Autumn, I am so ready! Great recipe and super idea.
Mary
August 24, 2013 at 12:08 pmSuch a great (and scrumptious) way to get ready for fall while still cooling off! – great idea
Mary x
Laura (Tutti Dolci)
August 24, 2013 at 11:47 amI love pumpkin pie, what a fab idea to turn it into pops!
Dom
August 24, 2013 at 10:34 amWow Sue you’ve excelled yourself here. These look incredibly tasty! I’m also living the phrase ‘season spanning’. You’re a genius!
Amy L
August 24, 2013 at 9:46 amThese look so yummy! Thank you for sharing 🙂