Goat’s Milk and Pumpkin Pour Over Pupsicles

It’s warming up in San Diego and the office pups couldn’t be happier! To celebrate, we treated them to these Instant Goat’s Milk and Pumpkin Pour Over pupsicles.

Goat's Milk and Pumpkin Pour Over Pupsicles


  • 2 5.5 oz boxes the honest kitchen's Pumpkin Pour Overs we used Salmon and Pumpkin Stew
  • 8 oz the honest kitchen's Instant Goat's Milk (prepared)


  1. Using a silicone ice tray mold, fill each mold half way with Pumpkin Pour Overs. Place in the freeze and let freeze for 3 hours.
  2. Pull silicone tray from the freeze and place on a baking sheet to ensure easy transfer to and from the freezer.
  3. Prepare one cup of goat's milk according to instructions.
  4. Fill the top half of the silicone mold with goat's milk and transfer to the freezer. Allow 4 hours to freeze before serving.

Recipe Notes

Silicone molds tend to spill when filled with liquid. To avoid the mess, put the molds on a baking sheet before pouring the mixture. Place baking sheet with molds in the freezer. Honest Kitchen products from this recipe can be purchased on our website using these links: Pumpkin Pour Overs and Goat's Milk.

Meet the Author: Brandy Vachal

Brandy Vachal Moore is a dog mom to three pint-sized dogs: Donnatella the Maltese, Ernie the Yorkie-Maltese mix and Rico the Chihuahua. When she’s not defending her personal space from three dogs who know no boundaries. Brandy enjoys anything fitness related, traveling, hiking, and being outdoors in the San Diego sunshine. She loves all things social media and journalism and has worked for The Honest Kitchen for the past 5 years.

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