Best Pumpkin Pie Sicles Recipes
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-SICLES
My grandchildren go crazy over these popsicles, they say they taste just like eating a piece of pumpkin pie! These are very healthy and nutritious.
Provided by Tara Caputo
Categories Ice Cream & Ices
Time 15m
Number Of Ingredients 5
Steps:
- 1. 1. To make a batch, cut a butternut squash into quarters and scoop out the seeds.
- 2. 2. Boil, bake, or microwave the squash until soft. Let the squash cool a bit before scooping it's flesh into a medium-sized bowl.
- 3. 3. Add pure maple syrup, light cream, and pumpkin pie spice to the bowl. (I use a potato masher to mush the squash and blend the ingredients.
- 4. 4. Spoon the mixture into ice molds (I was able to fill 10) add sticks, and freeze for at least 6 hours before serving.
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