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."
- Ready In:
- 11mins
- Ingredients:
- 4
- Yields:
-
10-12 popsicles
ingredients
- 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
directions
- 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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Reviews
-
Awesome recipe, I make it all the time! My Mom found this recipe and gave it to me for my 2 year old who loves popsicles. I've used pureed pumpkin & acorn squash. I always use milk & it turns out really good. I also use pancake syrup. I usually half the recipe. FYI 2 1/2 lbs = 3 Cups. -
We didn't care for these. There was nothing wrong with them, the taste just wasn't something we enjoyed. The smell was great, I just think I don't like frozen pumpkin pie! Thanks for posting!
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
