Pumpkin Frozen Yogurt with Roasted Pecans

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.

Pumpkin Frozen Yogurt with Roasted Pecans recipe by Lacey Baier, a sweet pea chef

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.

Pumpkin Frozen Yogurt with Roasted Pecans

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.

Pumpkin Frozen Yogurt with Roasted Pecans

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?

Pumpkin Frozen Yogurt with Roasted Pecans recipe by Lacey Baier, a sweet pea chef

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!

Pumpkin Frozen Yogurt with Roasted Pecans recipe by Lacey Baier, a sweet pea chefIt’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 recipe by Lacey Baier, a sweet pea chef
Mmm.

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)

Directions

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.

 

Enjoy!

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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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Comments

  1. laura says

    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.

  2. Miss Brown Eyes says

    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!

  3. MissBrownEyes says

    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.

      • MissBrownEyes says

        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)

  4. evan says

    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 :-)

  5. says

    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 :).

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