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.
- 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
- 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.
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!