Pumpkin Pecan Frozen Yogurt
A delightful and creamy dessert that captures the flavors of fall, made with Greek yogurt and real pumpkin for a refreshing treat.
Ingredients
Main Ingredients
- 2 cups plain full-fat Greek yogurt For a creamier texture.
- 1 cup canned pumpkin puree Can use fresh pumpkin, cooked and pureed.
- 3/4 cup granulated sugar Adjust to taste.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted Toast in the oven for added flavor.
Instructions
Preparation
- In a large mixing bowl, whisk together the yogurt, pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract until smooth and well combined.
- Taste the mixture and adjust the sweetness or spices as needed.
Churning
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions for about 20–25 minutes, or until it thickens.
- In the last 5 minutes of churning, add the toasted pecans to mix them evenly throughout.
Freezing
- Transfer the churned frozen yogurt to an airtight container and freeze for at least 2 hours to firm up.
- Scoop into bowls or cones and garnish as desired.
Notes
Store any leftover frozen yogurt in an airtight container in the freezer; it will stay fresh for up to two weeks. If too hard, let it sit at room temperature for a few minutes before scooping. For a dairy-free version, use coconut yogurt.