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–+ servings

Pumpkin Pie Popsicles

5 from 4 votes
You can enjoy your favorite Thanksgiving dessert all year round with my pumpkin pie popsicles!
Print Recipe
Prep Time:10 minutes
Total Time:10 minutes
Servings: 8 popsicles

Equipment

  • popsicle mold

Ingredients
 

  • 1 cup canned pumpkin puree (not pie filling)
  • 1 1/2 cups milk, whole or low fat
  • 3.4 ounce instant vanilla pudding
  • 1/2 tsp ginger
  • 1/4 tsp each: nutmeg, cinnamon, allspice, cloves and cardamom, cinnamon, allspice, cloves and cardamom

Instructions

  • Whisk all the ingredients together until smooth.
  • Fill your 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.
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Course: Dessert
Cuisine: American
Author: Sue Moran
Keyword: dessert, ice cream, popsicles, pumpkin
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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