PUMPKIN PIE-SICLES (POPSICLES)
This is from Family Fun's Nov. 2008 issue. I had some butternut already cooked (see Rita's Recipe #194908 for an easier way to cook the squash!) so I halved the recipe and it made 6 popsicle molds. It really tastes like pumpkin pie! My 5 yo was begging for another one right after the first one. I used half and half instead of the cream and pancake syrup, since I didn't have maple (it's up to $20 quart here!) I bet it would work with canned or cooked pumpkin too, although I'm not sure how much to use. What a great, healthy alternative to all that sugary, artificial colored popsicle junk the kids usually get. I also used 1/2 tsp pumpkin pie spice for the halved recipe, so I would recommend using the higher amount of spice, or even 1 tsp. Prep and cook time do not include cooking the butternut.
Provided by WI Cheesehead
Categories Frozen Desserts
Time 11m
Yield 10-12 popsicles
Number Of Ingredients 4
Steps:
- Cook butternut. Using a potato masher, mash butternut until creamy.
- Add in the remaining ingredients and mix well.
- Spoon into popsicle molds and freeze for a minimum of 6 hours.
PUMPKIN PIE POPSICLES
These are easy as pie!
Provided by Stormy Stewart
Categories Ice Cream & Ices
Time 5m
Number Of Ingredients 2
Steps:
- 1. Put the yogurt in a large bowl, add the pumpkin pie mix and blend together. Put into molds and freeze
- 2. NOTE: Do not add eggs or anything but the spices
PUMPKIN PIE POPSICLES
How to make Pumpkin Pie Popsicles
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Combine all ingredients together in a medium bowl and mix well. Pour the mixture into popsicle molds or small paper or plastic cups*. Tap the molds on the counter lightly to release any air bubbles. Freeze 1 hour and then insert popsicle sticks. Freeze 3-4 more hours.
- *TIP: I used a pastry bag to fill my molds because the opening was too small for me to get the goods inside without making a big mess.
- Nutrition Info for 12: Calories 56, Fat 0g, Protein 2g, Carbs 12g
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