PUMPKIN PIE-SICLES (POPSICLES)

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Pumpkin Pie-Sicles (Popsicles) image

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

2 1/2 lbs butternut squash
1/2 cup maple syrup
2/3 cup light cream or 2/3 cup half-and-half
1/2-3/4 teaspoon pumpkin pie spice

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.

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