One large winter squash or one small pumpkin, baked, seeds and skin removed and cut into chunks (I use puree from the freezer that I processed out what we get in our garden's selection of pumpkins each year)
½ c pure maple syrup
2/3 c milk or half milk half cream
½-3/4 t pumpkin pie spices-I like cinnamon, cloves and nutmeg
Puree in blender, then fill popsicle molds and freeze for at least 6 hours (if you can wait that long…)
(adapted from Family Fun Magazine)This post is posted in conjunction with Simple Lives Thursday over at the lovely Diana's blog, Spain in Iowa. On a side note, if any of you get the chance, Diana is up for moving on to a finalist round in Food Buzz's current food blog competition. Check out her post on the Lincoln Cafe and go vote for her!