Vegan pumpkin popsicles that are easy as can be to make. The hardest part is waiting for them to freeze. I had the opportunity to work with non-dairy and vegan Bolthouse Farms Plant Protein Milk for this recipe. It’s made with pea protein, making it a great alternative to traditional dairy and plant milk alike.
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 its texture is on point for making some frozen pumpkin creamy goodness. 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 to increase or decrease sweetness and added sugar content.
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Creamy Pumpkin Popsicles
- 1 15- ounce can pumpkin purée
- 2 ripe bananas
- 3/4 cup plant-based milk
- 1/4 cup maple syrup
- 1 1/2 teaspoon ground 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 Himalayan 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).
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