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 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.
- 2 cups full fat greek 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 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.
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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