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Pumpkin Pie Popsicles

Prep Time15 minutes
Total Time15 minutes
Servings: 10 popsicles (2.5 oz each)
Calories: 86kcal

Ingredients

Pumpkin Layer

  • 1 1/4 cup pumpkin puree (10 oz)
  • 2 tbsp maple syrup (1 oz)
  • 1 tsp pumpkin pie spice

Cream Layer

Instructions

  • Whisk pumpkin layer ingredients together until combined. Set aside.
  • Add whipping cream, sugar, and vanilla to a bowl. Using a hand mixer or stand mixer, whip for 2-3 minutes or until cream reaches whipped cream consistency. Add casein and almond milk, and continue mixing until smooth.
  • Add 1/3 of the cream mixture into the pumpkin mixture and whisk until completely incorporated. Add this pumpkin mixture into the remaining cream mixture and gently fold in - you only want to do this a couple times or else you will lose the swirled effect.
  • Spoon mixture into a popsicle mold and top with crushed graham crackers, if desired. Place popsicle sticks into molds and freeze for at least 4-6 hours.
  • Depending on the type of popsicle mold you use, you may need to run warm water over the body of the popsicle molds to help release them.

Notes

If you don't want to use whipping cream for the cream layer, here are a few other variations you could try:
  1. Greek yogurt
    • 12 oz Dannon Light and Fit Vanilla Greek Yogurt
    • 1 scoop Cellucor Vanilla Casein (or 2 tbsp vanilla pudding mix)
    • 1/2 tsp vanilla extract
  2. Coconut milk
    • 12 oz full fat coconut milk
    • 1 scoop Cellucor Vanilla Casein (or 2 tbsp vanilla pudding mix)
    • 1/2 tsp vanilla extract
  3. Cool Whip
    • 12 oz Cool Whip
    • 2 tbsp Cellucor Vanilla Casein (or 1 tbsp vanilla pudding mix)
    • 1/2 tsp vanilla extract

Nutrition

Calories: 86kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Cholesterol: 19mg | Sodium: 18mg | Potassium: 10mg | Sugar: 4g