The perfect gluten-free, egg-free treat for your next fall or harvest party. Food is better on a stick.
Place the pumpkin pops in the fridge while completing the next step.
Using a knife, cut off a small bit of green fondant and roll it in your hands to create a stem and a vine for the pumpkin. Do this for the amount of pumpkins you’ll need.
Remove the pumpkin pops from the fridge and gently place the green stems and vines on each pumpkin pop to complete the treat.
This dough softens quickly so it’s best to keep the pops refrigerated and dough firm until ready to serve.