Pumpkin Pie Freezer Pops Recipe


  • 5 cups of butternut squash puree
  • 1/2 cup of real maple syrup
  • 2/3 cups of whole milk
  • 1 teaspoon of pumpkin pie spice


  1. Combine the butternut squash puree, maple syrup, whole milk, and pumpkin pie spice in a blender.
  2. Blend until smooth.
  3. Smooth the blended mixture into freeze pop molds.
  4. Freeze for at least six hours before serving.

Heather Johnson

Heather Johnson is a mother, wife, writer, librarian, and linguist. She earned a BA in English studies with a minor in creative writing from Illinois State University in May 2007, an MS in library and information science from the University of Illinois at Urbana-Champaign in May 2009, and an MS in English studies with an emphasis in linguistics at Illinois State University in December 2011.

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