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Recipe: Pumpkin Pie-sicles

Pumpkin Pie-sicles
These butternut squash ice pops taste just like the classic Thanksgiving pumpkin pie.

2 1/2 lbs. butternut squash
1/2 cup pure maple syrup
2/3 cup light cream
1/2 to 3/4 teaspoon pumpkin pie spice

To make a batch, cut a butternut squash into quarters and scoop out the seeds. Boil, bake, or microwave the squash until it's soft. Let the squash cool a bit before scooping its flesh into a medium-size bowl.

Add pure maple syrup, light cream, and pumpkin pie spice to the bowl. Use a potato masher to mush the squash and blend all of the ingredients. Spoon the mixture into ice pop molds (we were able to fill 10), add sticks, and freeze for at least 6 hours before serving.

Source: FamilyFun magazine

Comments

( 2 comments — Leave a comment )
redqueenofevil
Oct. 22nd, 2008 07:21 am (UTC)
Um, wow. What a concept. Not that I'll be making these any time soon, but neat!
ottermoo
Oct. 22nd, 2008 05:21 pm (UTC)
I am so going to try this! I wonder if it would also be tasty with a bit less maple syrup and using sweetened condensed milk?
( 2 comments — Leave a comment )

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