Pumpkin Frozen Yogurt with Roasted Pecans

20 comments… add one

  1. Tara October 27, 2010, 9:43 am

    This is me pitching a fit because I don’t have an ice cream maker….*WAHHHH* That looks so delicious!!!

    Reply
    1. lacey - a sweet pea chef October 27, 2010, 10:16 am

      You’re hilarious, Tara! I have actually heard you can make frozen yogurt without an ice cream maker and it turns out well. All you have to do is freeze the prepared yogurt for 30-60 minute intervals and blend in a blender in between each time until you reach the desired consistency. A little extra work, but may save a tantrum :)

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      1. Tara October 30, 2010, 10:13 am

        In that case…I might have to give it a try! I still have an ice cream maker on my wish list, though. ;)

        Reply
        1. lacey - a sweet pea chef October 30, 2010, 2:02 pm

          I don’t blame you — I use my ice cream maker ALL the time. I hope you get your wish soon! If you try it out, I’d love to know the outcome :)

          Reply
      2. Lee November 9, 2010, 1:35 pm

        Saw the “alternative” method (I also do not have an ice cream maker) and was thrilled to know I can make the pumpkin frozen yogurt without one. Thanks!!

        Reply
        1. lacey - a sweet pea chef November 11, 2010, 6:30 am

          I hope it works out for you, Lee. Please feel free to share how the alternative method goes for you!

          Reply
  2. Lauren October 28, 2010, 9:01 am

    I am all about pumpkin this season, and this recipe is going straight to the top of my list! I’ll have to reserve a bit of my pumpkin pie white chocolate cups to crumble on top in addition to the toasted pecans :).

    Reply
    1. lacey - a sweet pea chef October 29, 2010, 10:32 am

      Lauren, your pumpkin pie white chocolate cups sound amazing! I hope you like the frozen yogurt.

      Reply
  3. evan October 31, 2010, 8:25 am

    lacey, how much does your pumpkin frozen yogurt recipe yield? I only have a 1 1/2 qt ice cream maker. Just prepped the ingredients to chill but looks like combined they are about about 1 1/2 quarts wet. Here’s hoping I don’t have frozen yogurt oozing out of my machine :-)

    Reply
    1. lacey - a sweet pea chef October 31, 2010, 1:22 pm

      Hi Evan! I’m sorry, I haven’t measured exactly how much this recipe yields. I would guess not much more that 1 1/2 quarts — if even that much. I hope you didn’t overflow your maker.

      Reply
  4. MissBrownEyes November 24, 2010, 6:14 pm

    I have a supercheap $25.00 ice cream maker that works wonders… FYI

    I tried this recipe and LOVE IT. we’re ice cream fanatics, never had frozen yogurt at home. I only had plain yogurt, so had to do some serious “doctoring” to fix up to a reasonably spiced/sweet yogurt base. Added a touch of cream just to give it a bit of creaminess (again the fear of ice cream vs yogurt). Pre-hardened frozen yogurt was amazing and can’t wait for the finished product. being served Thanksgiving day as a bit lighter option to the cheesecake and pecan pie.

    Reply
    1. lacey - a sweet pea chef November 24, 2010, 10:11 pm

      Hello, MissBrownEyes! Thanks for sharing. I hope you enjoy the frozen yogurt for Thanksgiving. Sounds delish! :)

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      1. MissBrownEyes November 28, 2010, 1:42 pm

        Hi Lacey –

        It was a complete hit. Usually on subsquent rounds of Thanksgiving dinner, it’s the savory foods that get just as much action as the desserts. Not this case. Cheesecake — ignored. Pecan pie — a few takers. Pumpkin frozen yogurt — GONE. I forgot to mention — no nuts added — forgot to make them and used more pumpkin (nearly the whole 15 oz can)

        Reply
        1. lacey - a sweet pea chef December 1, 2010, 2:31 pm

          That is SO cool!!! Thanks for sharing. I’m so happy everyone liked the frozen yogurt :)

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          1. MissBrownEyes December 8, 2010, 8:57 am

            I like your base here so much, that I’m planning on trying it without the pumpkin and putting in some sweet potato & applesauce puree next time I make frozen yogurt, which is apparently sooner than later!

          2. lacey - a sweet pea chef December 9, 2010, 8:23 pm

            Oooh, MissBrownEyes, that’s sounds very interesting. I’d love to know how it turns out for you.

  5. Miss Brown Eyes February 12, 2011, 4:03 pm

    Hi Lacey –

    Well I can’t remember exactly how the sweet potato went. It was good, but not as good as the pumpkin. I don’t think the applesauce worked.
    Since the last I’ve posted, i’ve tried strawberry rhubarb, cherry vanilla, and I’ve got a batch of green tea peach on tap for tomorrow. Thanks again for a great post. You’ve made a small family of 3 converts to FY!

    Reply
    1. lacey - a sweet pea chef February 12, 2011, 9:13 pm

      Good to hear, Miss Brown Eyes. Good to hear! :) LOVE the green tea peach frozen yogurt combo — sounds fabulous! Thanks for the update!

      Reply
  6. laura September 24, 2011, 11:33 am

    Hello Lacy I did this last night followed every step of it tried it and it was sour so I put some pumpkin in and it tasted okay.I freezed it and I tried it, it still taste too bitter. Maybe next time I’ll use libby pumpkin and not organic.

    Reply
    1. lacey - a sweet pea chef September 24, 2011, 10:47 pm

      Hmmm…I’m sorry to hear that, Laura. I’d recommend adding more brown sugar or maple syrup as needed to sweeten it in that case.

      Reply

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