Vegan Pumpkin Pops: Creamy Dairy-Free Frozen Delight 🎃🍦

Name: Pumpkin Pops (No Fat)
Cook Time: 4 hours
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes
Description: A delightful rendition of a pumpkin whip, inspired by a MissNezz recipe but with a dairy-free twist. This creamy concoction transforms into a luscious pudding or can be partially frozen for a refreshing sorbet-like treat.
Category: Frozen Desserts
Keywords: Dessert, Low Protein, Low Cholesterol, Healthy, Freezer, Easy

Quantity	Ingredient
1	Non-fat vanilla yogurt
–	Sugar-free fat-free butterscotch pudding
1 1/2	Water
1	Pumpkin

Mix all ingredients: In a large mixing bowl, combine the non-fat vanilla yogurt, sugar-free fat-free butterscotch pudding (if available), water, and pumpkin. Stir until all ingredients are thoroughly incorporated, forming a smooth mixture.
Prepare for freezing: Pour the mixture into freezer pop trays or dixie cups. If using dixie cups, insert sticks into the center of each cup. This will serve as the handle for your pumpkin pops.
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Freeze: Place the filled trays or cups in the freezer and allow them to freeze completely. This typically takes about 4 hours, but you can check intermittently for desired consistency.

Serve these pumpkin pops straight from the freezer for a cool, refreshing treat on a warm day.
Alternatively, allow them to thaw slightly for a softer texture, resembling a creamy pudding.
Garnish with a sprinkle of cinnamon or a drizzle of caramel sauce for an extra touch of flavor.

Store any leftover pumpkin pops in an airtight container in the freezer for up to one week.
To prevent sticking, consider wrapping each pop individually in wax paper before storing.

Experiment with different flavors of pudding mix for unique variations.
For a richer texture, substitute coconut or almond milk for water.
Customize the sweetness to your preference by adjusting the amount of sugar-free pudding mix or adding natural sweeteners like maple syrup or honey.