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