Pumpkin Pie-Sicles (Popsicles)

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.

• Ready In: 11 mins
• 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

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.