Pumpkin Pie Pudding Pops
Pumpkin Pie Pudding Pops are the ultimate late-summer-to-early-fall treat. They deliver all the cozy pumpkin pie spice flavor you love—wrapped in a cool, creamy popsicle that kids and adults can’t stop eating.
These homemade pumpkin popsicles use just five simple ingredients and take about 10 minutes of hands-on time. No baking, no complicated steps—just whisk, pour, freeze, and enjoy. They’re perfect for back-to-school snacks, weekend treats, or when you want pumpkin flavor without turning on the oven.
Why You’ll Love These Pumpkin Pie Pudding Pops
- Ready in minutes (plus freezing time)
- Uses pantry staples + canned pumpkin
- Naturally creamy thanks to instant pudding
- Customizable with your favorite fall spices
- Family-friendly and freezer-friendly
Ingredients for Pumpkin Pie Pudding Pops
- milk
- vanilla instant pudding
- pumpkin puree
- ground cinnamon
- ground cloves
How to Make Pumpkin Pie Pudding Pops
Pudding pops can be made with any pudding mix, but today we’re all about Pumpkin. With fall right around the corner I’m embracing all things pumpkin and these pudding pops hit the spot.
Start by whisking together the pudding mix and milk.
Then it’s time to add the pumpkin to the pudding. Then I finish up with some fall flavors. I used cinnamon and cloves, but you could add ginger and nutmeg if you want too.
Spoon the pumpkin mixture into the popsicle molds and place in the freezer until firm.
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Then it’s time to enjoy the Pumpkin Pie Pops.
Pumpkin Pie Pudding Pop
Ingredients
- 3 cups milk
- 5.1 ounce box of instant vanilla pudding
- 1 cup pumpkin puree
- 1 tsp cinnamon ground
- ⅓ tsp cloves ground
Instructions
- Whisk together instant vanilla pudding mix and three cups milk until thick.
- Once the pudding is thickened mix in one cup pumpkin puree.
- Whisk in the cinnamon and clove.
- Place pop mix into the mold. Add in sticks and then freeze at least 5 hours, preferably overnight.
Tips for the Best Pumpkin Pudding Pops
- Use cold milk for faster thickening.
- For creamier pops, try whole milk or a mix of milk and half-and-half.
- Want them dairy-free? Use your favorite plant-based milk and a dairy-free pudding mix.
- Make a double batch—these disappear fast.
- Store extras in an airtight container or freezer bag for up to 2–3 weeks.
Fun Variations
- Add a swirl of whipped cream or a drizzle of caramel before freezing.
- Dip the finished pops in melted white chocolate and sprinkle with crushed graham crackers for a “pumpkin pie crust” effect.
- Turn them into mini frozen treats by using smaller molds or ice cube trays.
These Pumpkin Pie Pudding Pops capture everything we love about fall desserts in a refreshing, portable form. They’re the perfect bridge between summer popsicles and cozy pumpkin season.
