Creamy Pumpkin Popsicles
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.
Ingredients
- 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
Instructions
- 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).
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 20kcal, Carbohydrates: 5g, Protein: 0.02g, Fat: 0.03g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.003g, Monounsaturated Fat: 0.003g, Sodium: 1mg, Potassium: 18mg, Fiber: 0.2g, Sugar: 4g, Vitamin A: 1IU, Vitamin C: 0.02mg, Calcium: 10mg, Iron: 0.05mg