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.
I used pure maple syrup to sweeten the Almond Dream non-dairy 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 1/2 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.
- 24 oz vanilla or plan Almond Dream non-dairy yogurt 3/4 quart
- 1 cup pumpkin puree
- 1/3 cup plus 1 tbsp. pure maple syrup divided
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp vanilla extract
- 1/2 cup raw pecans
- In a large mixing bowl, combine the almond dream yogurt, pumpkin puree, maple syrup, cinnamon, nutmeg, cloves, and vanilla extract. (You can either use plain or vanilla almond dream yogurt for this recipe. Vanilla will leave it little sweeter than the plain.)
- 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.
If you don’t have an ice cream maker, you can pour this mixture straight into a freezer-safe container, place into the freezer, and every 30 minutes for about 4 hours, remove and stir until it reaches an ice cream consistency.
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