Ingredients

2-1/2 cups pumpkin puree, homemade or canned

1 cup milk

1/2 cup sweetened condensed milk

1 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

1 cup roasted hulled pumpkin seeds

Preparation

  1. Combine: pumpkin puree, 1-1/2 cups water, 1/2 cups milk, 1/4 cups sweetened milk, cinnamon, nutmeg in food processor/blender; process until smooth.
  2. In a bowl, combine: remaining 1/2 cup regular milk and 1/4 cup sweetened milk.
  3. Add pumpkin mixture to molds to 2/3 full, freeze for 4 hours, fill mold w/milk mixture and add sticks. Freeze for additional 6 hours.
  4. Remove from refrigerator, let stand for 5 minutes before removing mold,