pumpkin pudding mix
3/4 cup of milk
3/4 cup of Fireball (or Cinnamom Whiskey)
4 oz of whipped topping
In a small bowl, whisk together the 3-oz package of the instant pumpkin pudding mix and cold whole milk until thickened. Add the Fireball and whisk all all clumps are gone. Fold in the whipped topping. (It's not recommended to use real whipped cream, since it has a tendency to separate.) Divide the mixture among 20 1-ounce paper cups, filling 3/4 of the way full to allow for the mixture to expand once frozen. Place the cups in the freezer for about an hour. Add a popsicle stick to each cup and allow to freeze for at least 3 hours more, if not overnight. To serve, peel the paper cup away from the popsicle. (makes about 20 1-oz servings) If you would rather not serve these frozen, divide the mixture among 10 2-ounce cups. Top with whipped cream and a dash of pumpkin pie spice, and serve with a small dessert spoon.