Best Frozen Yogurt Pumpkin Pie Recipes

PUMPKIN PIE FROZEN YOGURT

Steps:

• Preheat oven to 400 degrees F. Unroll piecrust on parchment paper-lined baking sheet. Sprinkle with some granulated sugar and pumpkin pie spice. Bake about 12 minutes or until crust is browned. Cool on wire rack; break into bite-size pieces.
• Combine the VOSKOS® Nonfat Honey Greek Yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl.
• Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve topped with warm Caramel-Pecan Sauce (see below) and additional piecrust (if desired).
• Caramel-Pecan Sauce: Combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. Bring to a boil. Boil at a moderately steady rate for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl. Let caramel cool. Stir in pecans. Serve warm or refrigerate for up to 1 week. Reheat before serving.

FROZEN YOGURT PUMPKIN PIE

Steps:

• Heat oven to 375F.
• In medium bowl, combine ginger snaps and butter.
• Press mixture in bottom and sides of a 9-inch pie pan.
• Bake for 8 minutes.
• Allow to cool completely.
• In a large bowl, combine pumpkin,sugar and spices.
• Stir in frozen yogurt.
• Spoon mixture into prepared crust.
• Freeze at least 2 hours before serving.
• Top with whipped cream or Cool Whip and ground nutmeg.

FROZEN YOGURT PUMPKIN PIE

Steps:

• 1) Heat oven to 375F. 2) Crush about 10 gingersnaps and 10 oatmeal cookies into coarse crumbs. In medium bowl, combine crushed cookies and melted butter. 3) Press mixture evenly in bottom and sides of a 9-inch pie pan. 4) Bake for 8 minutes. 5) Allow to cool completely on a wire rack. 6) In a large bowl, combine pumpkin, sugar and spices. 7) Fold softened frozen yogurt into pumpkin mixture with a rubber spatula. 8) Spoon mixture carefully into prepared crust, spreading to the edges. Use about 10 gingersnaps to decorate by breaking them in half and placing end to end around the edge of the pie. 9) Cover with plastic wrap and freeze at least 2 hours before serving until very firm. Place pie into refrigerator 20-30 minutes before serving. 10) Garnish with whipped cream or cool whip and ground nutmeg if desired.

PUMPKIN PIE FROZEN YOGURT

Steps:

• 1. Mix all ingredients together.
• 2. Place in an ice cream maker and let mix for 20 minutes or until thickened to desired consistency. Depending on the size of your ice cream machine, you may have to work in two batches. I used the Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker.
• 3. Serve with ginger snaps, granola, or graham crackers.