Maple Pumpkin Frozen Yogurt

maple_pumpkin_froyo6 The unseasonably warm weather this past week called for a frozen fall treat. I have actually never been a huge, huge fan of pumpkin (gasp!), but this year...the pumpkin spice bug bit me! I have loved combining the flavors of pumpkin spice and maple syrup. Sweet and spicy.

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I used maple yogurt, but you could just use plain yogurt and add maple syrup (see recipe for details). You'll want to use full-fat yogurt too -- the texture is much better this way (low-fat and fat-free products just don't create a creamy texture). And, like in the Chocolate Pumpkin Spice Smoothie, you can use butternut squash instead of pumpkin and make your own pumpkin pie spice (see recipe here).

First, I prepared the squash by peeling, cubing, and steaming it.

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Once your squash is steamed toss it into your blender with the yogurt and spices, and blend.

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Once your squash is steamed toss it into your blender with the yogurt and spices, and blend. Chill the mixture in the fridge for a couple hours and then add to your ice cream maker. Churn the mixture, following manufacturers instructions (mine took 20-25 minutes).

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Not pictured: the mountain of chocolate chips and maple drizzle I added to this dessert. Whoa nelly. Heaven is a place on earth.

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Maple Pumpkin Frozen Yogurt
Recipe Type: Dessert
Author: vermodern
Ingredients
  • 4 CUPS Maple Yogurt (Full-Fat, trust me...the texture is better this way)
  • 1 CUP Butternut Squash (steamed)
  • 2 TSP Pumpkin Pie Spice
  • {{ IF no maple yogurt, use Full-Fat Plain Yogurt and 1/2 CUP Maple Syrup }}
  • {{ Can substitute canned pumpkin for the butternut squash }}
Instructions
  1. Blend yogurt, squash, and spice in blender, on low speed until smooth
  2. Pour into ice cream maker (and follow manufacturers instructions) -- mine took 25 minutes.
  3. When frozen consistency is reached, scoop yogurt into freezer container
  4. Freeze for 1-2 hours until firm
  5. Enjoy topped with 100% pure maple syrup and chocolate chips!