A few weeks ago, I was asked by someone if I had any good tricks or tips to making frozen yogurt, specifically how to make pumpkin frozen yogurt taste creamy and delicious.
Unfortunately, I wasn’t able to help too much at the time because (1) I was in Texas on a vacation and (2) I had never even made frozen yogurt (I know, can you believe it?). Excited and intrigued by the challenge, I explained I would get started on trying to put together a great pumpkin frozen yogurt recipe once I returned home from my trip.
Now, I don’t know about you, but pumpkin frozen yogurt sounded delicious to me. I had never tried anything like it. Plus, it sounded like a great recipe to add to the fall holiday dessert repertoire.
I decided I would use brown sugar and pure maple syrup to flavor the yogurt to keep a nice depth of flavor and sense of natural sweetness. I also thought sprinkling some chopped roasted pecans over the frozen yogurt would add a good crunch and contrast of flavor. People, I thought right!
This frozen yogurt turned out to be rich and creamy with almost a pumpkin cheesecake flavor. I know: yum, right?
I had no idea how easy frozen yogurt is to make. It goes like this:
vanilla yogurt + added flavors and sweet goodness + ice cream maker = frozen yogurt … Done!
It’s even easier than making ice cream! By the way, if you’re interested in other frozen treats, I totally recommend checking out these great ice cream recipes.
Pumpkin Frozen Yogurt with Roasted Pecans
1 quart vanilla yogurt
1 cup pumpkin puree
1/3 cup pure maple syrup
1/3 cup brown sugar
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 cup whole raw pecans (optional)
To roast the pecans, heat the oven to 350 degrees. Spread whole raw pecans over a baking sheet lined with parchment paper or aluminum foil. Bake pecans for 4-5 minutes. Remove pan from the oven and stir the pecans to toss around. Bake for an additional 3 to 5 minutes, or until the pecans begin to give off a sweet scent. Allow to cool and then chop or crush pecans.
In a large mixing bowl, combine all the ingredients (minus the pecans) and mix well. Using a whisk will help to break up the possible lumps in the mixture. Taste for flavoring. If too sweet, add more yogurt or pumpkin puree. If not pumpkin-y enough, add more pumpkin puree. If not sweet enough, add equal parts maple syrup and brown sugar.
Pour mixture into a prepared ice cream maker and follow the manufacturer’s guide. Freeze for at least 3-4 hours prior to serving.
Top with chopped roasted pecans when serving.
As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!
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