A while back, I was asked if I had any good tricks or tips to making frozen yogurt, specifically how to make pumpkin frozen yogurt taste creamy and delicious.
Excited and intrigued by the challenge, I got started on trying to put together a great pumpkin frozen yogurt recipe. Because I like food and pumpkins and frozen yogurt and I especially like challenges.
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.
And, to make this even more awesome, I decided to make this frozen yogurt to be clean-eating, gluten-free, and healthy.
I used pure maple syrup to sweeten the full fat greek yogurt and fresh pumpkin puree and to give a nice depth of flavor from the natural sweetness.
In the process, I learned just how flipping easy making your own maple candied pecans is. You just need ½ cup chopped raw pecans, a tablespoon of pure maple syrup, and about 8 minutes. Simple perfection.
I thought sprinkling some chopped candied 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 pumpkin frozen yogurt is to make. It literally goes like this: mix ingredients, add to ice cream maker, and freeze.
Mmm.
Pumpkin Frozen Yogurt with Roasted Pecans
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 2 cups full fat greek yogurt ¾ quart
- 1 cup pumpkin puree
- ⅓ cup plus 1 tbsp. pure maple syrup divided
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon vanilla extract
- ½ cup raw pecans
Instructions
- In a large mixing bowl, combine the yogurt, pumpkin puree, pure maple syrup, cinnamon, nutmeg, cloves, and vanilla extract.
- Pour the mixture into an ice cream maker and let run for about 30 minutes. (See notes for no ice cream maker).
- Once the mixture has reached the consistency of soft serve ice cream, transfer to a freezer safe container and freeze for about 3 hours to let it solidify. If you like soft serve style, it’s good to go, but I like my frozen yogurt a little more frozen.
- While the yogurt is in the freezer, make the candied pecans for a topping.
- Heat a pan over medium heat, add the chopped pecans and 1 tbsp. maple syrup.
- Stir the pecans pretty constantly and you’ll start to see the maple syrup crystallize and coat the pecans in a sugary coating. This should take about 5 minutes.
- To serve, top your delicious pumpkin frozen yogurt with the candied pecans.
Video
Notes
Nutrition
This post contains affiliate links for products I regularly use and highly recommend.
Dustin
Is it wrong that I miss pumpkin season already. lol.
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My IRL friends know my blog and my twitter…sometimes it’s tough to be so open , but oh well! lol I don’t have much to hide. But another twitter id is a great idea!
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A very interesting article--the cafe served as a great rendevouz for the luminaries of the Red Cross who will have fond memories of the very productive time spent in the Cafe.Congratualtions Bob-u make it so good that one is tempted to visit Café du Soleil and imaginethe liveliness of this rendevouz through your expose fo the cafe!!!Anil Budhiraja
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It's a joy to find someone who can think like that
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Thank you everyone for your comments and of course, to Paulo for the article. Lovely stuff.I have my own slightly odd mind mapping technique, which is pretty minimal and revolves around the use of Post-its!I’ll have to blog in detail about it soon.
Miss Brown Eyes
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!
lacey - a sweet pea chef
Good to hear, Miss Brown Eyes. Good to hear! 🙂 LOVE the green tea peach frozen yogurt combo -- sounds fabulous! Thanks for the update!
MissBrownEyes
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.
lacey - a sweet pea chef
Hello, MissBrownEyes! Thanks for sharing. I hope you enjoy the frozen yogurt for Thanksgiving. Sounds delish! 🙂
MissBrownEyes
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)
lacey - a sweet pea chef
That is SO cool!!! Thanks for sharing. I'm so happy everyone liked the frozen yogurt 🙂
MissBrownEyes
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!
lacey - a sweet pea chef
Oooh, MissBrownEyes, that's sounds very interesting. I'd love to know how it turns out for you.
evan
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 🙂
lacey - a sweet pea chef
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.
Lauren
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 :).
lacey - a sweet pea chef
Lauren, your pumpkin pie white chocolate cups sound amazing! I hope you like the frozen yogurt.
Tara
This is me pitching a fit because I don't have an ice cream maker....*WAHHHH* That looks so delicious!!!
lacey - a sweet pea chef
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 🙂
Tara
In that case...I might have to give it a try! I still have an ice cream maker on my wish list, though. 😉
lacey - a sweet pea chef
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 🙂
Lee
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!!
lacey - a sweet pea chef
I hope it works out for you, Lee. Please feel free to share how the alternative method goes for you!