Don’t be sad that summer is ending…bring fall flavors into the mix with pumpkin spice popsicles! These vegan pumpkin popsicles have all the creamy, dreamy flavors of everyone’s favorite fall pie, the perfect answer to those days where the chill of the season hasn’t yet set in. Share them with everyone and enjoy pumpkin popsicles today!
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Table of Contents
Why You’ll Love This Recipe
- Cool: Pumpkin pie popsicles are cool, refreshing, and utterly delicious.
- Nostalgic: Fall back into those old feelings of happiness as the seasons change with these tasty pumpkin popsicles.
- Pumpkinie!: If you love pumpkin spice, here’s a new way to enjoy those delightful seasonal flavors!
Nutrition For Mental Health
One cup of pumpkin contains 19 grams of carbohydrates, 7 grams of fiber, 7 grams of fat, and 3 grams of protein. It is rich in vitamins A, K, E, and copper. Pumpkin is a good source of iron, magnesium, riboflavin, potassium, and vitamins C and B6. Vitamin K intake is associated with lower odds of depressive symptoms in adults.
Ingredients + Substitutions
There’s nothing worse than going to make a recipe and realizing you’re out of an ingredient you need. Here’s some help with that to help you get these pumpkin popsicles ready to go!
- Milk: I use oat milk for these vegan pumpkin popsicles, though you can choose any non-dairy milk option you desire to help give it that creamy texture and taste. You could use this homemade almond milk, soy milk, easy hemp seed milk recipe, or cashew nut milk.
- Spices: If you don’t have the individual spices on hand, you can use pumpkin pie spice instead!
A full list of ingredients with exact amounts can be found in the recipe card below.
In case you’re wondering, these are my favorite popsicle molds.
How To Make The Best Pumpkin Popsicles
So simple and so rewarding, you only need a couple of minutes to prepare them and then wait patiently for these pumpkin pie popsicles to freeze.
- Add banana to a medium mixing bowl and mash. Add remaining ingredients and whisk thoroughly.
- Pour about half of the mixture into a high-speed blender and blend on high until nice and creamy. Pour it back into the bowl and whisk until well combined. (If you want to skip this step, then just make the entire recipe in the blender pitcher, and it will all be creamy.)
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- Pour mixture into a popsicle tray, place popsicle sticks in molds, and freeze for 2 – 4 hours (until frozen).
- To release popsicles from the mold, run them under warm water for 5-10 seconds.
Servings Ideas
As the temperatures fight their way to become cooler, you can hold onto summer just a bit longer and serve these pumpkin popsicles after a hay ride or corn maze. After my vegetable pot pie and potato soup, enjoy this eggless apple pie for dessert. Create an epic refreshment station for a party with my strawberry pomegranate smoothie, cranberry lemonade, or keep it fully pumpkin-themed with my pumpkin spice lemonade.
Storage Tips
Vegan pumpkin popsicles must be kept in the freezer, where you can enjoy them for up to 2 months, though they will disappear fast. Good thing they’re so easy to make, so you can whip them up any time you like!
FAQ
The top reason why popsicles become icy rather than creamy is by not having enough fat and having too much water. These vegan pumpkin popsicles get around that by incorporating maple syrup, which lowers the freezing point of the mixture and prevents those annoying ice crystals.
Yes, frozen pumpkin still retains its nutritional profile, making the vitamins, minerals, and antioxidants in your pumpkin puree last.
The unhealthiness of a popsicle all depends on the ingredients used to make it. When you buy popsicles at the store, they tend to have a lot of refined sugar and other additives. Make them yourself, swap white sugar for maple syrup, and use other wholesome ingredients, and you’ll be giving popsicles a much healthier reputation.
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Recipe
Pumpkin Popsicles
Ingredients
- 1 cup pumpkin purée
- 1 ripe banana
- 1/2 cup oat milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
Instructions
- Add banana to a medium mixing bowl and mash. Add remaining ingredients and whisk thoroughly.
- Pour about half of the mixture into a high-speed blender and blend on high until nice and creamy. Pour it back into the bowl and whisk until well combined. (If you want to skip this step, then just make the entire recipe in the blender pitcher, and it will all be creamy.)
- Pour mixture into a popsicle tray, place popsicle sticks in molds, and freeze for 2 – 4 hours (until frozen).
- To release popsicles from the mold, run them under warm water for 5-10 seconds.
Notes
One cup of pumpkin contains 19 grams of carbohydrates, 7 grams of fiber, 7 grams of fat, and 3 grams of protein. It is rich in vitamins A, K, E, and copper. Pumpkin is a good source of iron, magnesium, riboflavin, potassium, and vitamins C and B6. Vitamin K intake is associated with lower odds of depressive symptoms in adults. Storage Tips
Vegan pumpkin popsicles must be kept in the freezer, where you can enjoy them for up to 2 months, though they will disappear fast. Good thing they’re so easy to make, so you can whip them up any time you like!
Nutrition
Did you make this recipe?
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Reference
Zhang, Y., Tan, W., Xi, X., Yang, H., Zhang, K., Li, S., Chen, X., & Zuo, H. (2023). Association between vitamin K intake and depressive symptoms in US adults: Data from the National Health and Nutrition Examination Survey (NHANES) 2013-2018. Frontiers in nutrition, 10, 1102109. https://doi.org/10.3389/fnut.2023.1102109
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