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Total Time
11mins
Prep 5 mins
Cook 6 mins

This is from Family Fun's Nov. 2008 issue. I had some butternut already cooked (see Rita's Pureed Squash Butternut, Acorn Any Hard Winter Squash! 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.

Ingredients Nutrition

Directions

  1. Cook butternut. Using a potato masher, mash butternut until creamy.
  2. Add in the remaining ingredients and mix well.
  3. Spoon into popsicle molds and freeze for a minimum of 6 hours.
Most Helpful

5 5

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!