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Here in Colorado it always manages to snow on Halloween. If we’re lucky we don’t get freezing rain instead. But that doesn’t mean your children won’t enjoy some pumpkin popsicles treats from Pops!: Icy Treats for Everyone by Krystina Castell.

Heck, these would be especially nice for a party. Or if your child were getting their tonsils out around Halloween. If you don’t live in warm sunny Florida, Texas or California, put away a few cans of pumpkin puree and make these next summer.

Sugar Pumpkin Pops
Makes six 8-ounce pops or eight 6-ounce pops

Ingredients:

1. 2 1/2 cups pumpkin puree, homemade or canned (see note)
2. 1 cup milk (divided use)
3. 1/2 cup sweetened condensed milk (divided use)
4. 1 teaspoon cinnamon
5. 1/8 teaspoon freshly grated nutmeg
6. 1 cup roasted, hulled pumpkin seeds

Directions:

1. Combine the pumpkin puree, 1 1/2 cups water, 1/2 cup of the milk, 1/4 cup of the sweetened condensed milk, cinnamon and nutmeg in a food processor or blender. Process until smooth. Stir in the pumpkin seeds.
2. In a bowl, combine the remaining 1/2 cup milk and 1/4 cup sweetened condensed milk.
3. Add the pumpkin mixture to the popsicle molds until about 2/3 full. Freeze for at least 4 hours. Fill the molds to the top with the milk mixture and insert the sticks. Freeze for an additional 6 hours.
4. Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.

Note: When using canned pumpkin puree, add 1 additional cup of water in the first step.

To make a healthier version use 1% or skim milk and low fat sweetened condensed milk. Skip the pumpkin seeds if you think your kids will find them too weird.

Per serving: 261 calories, 11 grams protein, 14 grams fat, 4 grams saturated fat, 28 grams carbohydrate, 5 grams fiber, 12 milligrams cholesterol, 57 milligrams sodium

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