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.


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.



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


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).


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



Maple Pumpkin Frozen Yogurt
Recipe Type: Dessert
Author: vermodern
  • 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 }}
  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!