Best Pumpkin Frozen Yogurt 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.

PUMPKIN FROZEN YOGURT

Steps:

• In a large bowl, mix together the pumpkin, yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves until smooth. Refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. Pack the frozen yogurt into a sealed container, and freeze until serving time.

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.

PUMPKIN PECAN FROZEN YOGURT

Steps:

• In a large bowl, combine the first four ingredients. Transfer to a freezer container; freeze until serving. Sprinkle each serving with pecans.

HOMEMADE PUMPKIN FROZEN YOGURT

Steps:

• Combine the yogurt, cream, sugar, pumpkin puree, brandy, vanilla extract, pumpkin pie spice, and salt in a mixing bowl. Whisk together until the sugar and salt have completely dissolved. Cover, and refrigerate overnight.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes. Transfer ice cream to a one- or two-quart lidded container. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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.

PUMPKIN CHEESECAKE FROZEN YOGURT

Steps:

• Whisk all ingredients in a bowl until combined. Place in container of ice cream freezer and freeze according to manufacturers instructions.

PUMPKIN SPICE FROZEN YOGURT POPS RECIPE

Steps:

• In a large mixing bowl, add all of the ingredients and mix well.
• Pour the pumpkin spice mixture into the popsicle molds and place lids/sticks into the molds.
• Freeze for at least 4 hours, preferably overnight.