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Pumpkin Pie Pops

This pumpkin pie recipe transforms typical pumpkin pie flavors into individual frozen treats.


    Makes 6 servings

  • 1 1/2
    cupsvanilla ice cream
  • 1/2
    cupcanned pumpkin pie mix
  • 1/2
  • 1/4
  • 3
    teaspoonspacked brown sugar, divided
  • 2
    containersprepared refrigerated vanilla pudding, divided (4 ounces each)
  • 6
    cinnamon sticks or pop sticks


  1. Place ice cream, pumpkin pie mix, milk and vanilla in pitcher of KitchenAid ® Torrent ™ Blender. Cover and blend on Milkshake setting.
  2. Pour 2 tablespoons mixture into each of six 5-ounce paper or plastic cups; cover and refrigerate remaining pumpkin mixture.
  3. Freeze pops 30 to 45 minutes or just until set.
  4. Stir 1 1 ⁄ 2 teaspoons brown sugar into one container of pudding; mix well. Spoon 1 tablespoon mixture over pumpkin mixture in each cup. Freeze 30 to 45 minutes or just until set.
  5. Repeat with additional pumpkin mixture and remaining brown sugar and pudding to form two more layers.
  6. Pour 1 tablespoon pumpkin mixture over pudding mixture in each cup. Cover top of each cup with small piece of foil. Freeze 30 to 45 minutes or just until set.
  7. Gently insert cinnamon sticks through center of foil. Freeze 6 hours or until firm.
  8. To serve, remove foil and peel away paper cups or gently twist frozen pops out of plastic cups.
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