Vegan Pumpkin Popsicles
Vegan pumpkin popsicles that are easy as can be to make, the hardest part is waiting for them to freeze. For this recipe, I had the opportunity to work with non-dairy and vegan Bolthouse Farms Plant Protein Milk. It's made with pea protein which makes it a great alternative to traditional dairy and plant milk alike.
I have to be honest when I first heard of milk made with pea protein I was a little hesitant, at the same time I've loved other Bolthouse Farms drinks for years, so I was incredibly hopeful. My hubby and I tried it out and liked how creamy it was and how great it tasted. He started using it daily in his smoothies, and I started using it in my homemade matcha lattes, so much so that I had to cut us off so that I would have enough left for this non-dairy pumpkin popsicle recipe. (I ended up using their Store Locator on their website to find a place near me to restock from.)
So...Fall is here (amen!); days are still on the warm side followed now by crisp cool nights. What does Fall mean to you? To me, it means cloud-covered skies, rainy days, amber colored leaves, and pumpkins galore. That being said (and as you may have guessed from the above title) I decided to make vegan pumpkin popsicles with Bolthouse Farms Plant Protein Milk (unsweetened) because it's texture is on point for making some frozen pumpkin creamy goodness, and it is made with plant protein, so you end up with a more nutrient dense vegan dessert.
Ever since I started graduate school working towards a Masters of Science in Human Nutrition and Functional Medicine, I have paid more attention to the nutrient density of the products I purchase and the recipes I create. I love that this pea protein plant milk is packed with 10g of protein per 8-ounce serving and has 50% more calcium than dairy milk. Also, for this recipe I sweetened the vegan pumpkin popsicles with maple syrup which you could use more or less of to increase or decrease sweetness and added sugar content.
Vegan Pumpkin Popsicles
vegan recipe, vegan dessert recipe, dairy-free popsicle, plant-based dessert
1 15 ounce can pumpkin puree
2 ripe bananas
1/4 cup maple syrup
1 1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cardamom
1/8 teaspoon ground ginger
pinch of salt
Add all ingredients into a food processor or blender, adding the spices last.
Blend on medium-high until nice and creamy.
Pour mixture into a popsicle tray, place popsicle sticks, and freeze for 2 - 4 hours (until frozen).
*This is a sponsored post for Bolthouse Farms. All information and opinions shared are my own.