Pumpkin Frozen Yogurt Recipe - Allrecipes.com
  • READY IN 10+ hrs

Pumpkin Frozen Yogurt

Recipe by  

"My own recipe for delicious pumpkin frozen yogurt using my favorite formula of 2 cups yogurt, 1 cup whipping cream. Just creamy enough to suit our taste, less calories than ice cream, and great pumpkin fall-time flavor. I churned it using my KitchenAid® Ice Cream Bowl Attachment. Hope you enjoy it."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 10 hrs 30 mins

Footnotes

  • Cook's Note
  • Make your own pumpkin pie spice by using 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves.
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Reviews More Reviews

Nov 29, 2010

This frozen yogurt was delicious! We used 2% Greek yogurt so it would be extra rich and creamy with a nice tang. We didn't have any brandy so we used bourbon instead. It was best right out of the ice cream maker when it was a soft serve consistency. It was so fluffy and creamy! We love making ice cream but this was way easier and a bit healthier ... well at least it was before I mixed a piece of red velvet cake into it, ha! Thanks for this recipe :)

 
Apr 09, 2012

Very easy and very good. Has a tangy taste to it and smooth texture. Made mine with lowfat vanilla Swiss style yogurt and added a sprinkle of cinnamon also.

 

6 Ratings

Nov 28, 2013

I had approximately a cup of pumpkin leftover from another recipe so decided to make this for Thanksgiving dinner. It got mixed reviews. I thought it tasted exactly like pumpkin pie. One person didn't like the sour yogurt taste. One person thought it was overly spiced. Others really liked it and asked for the recipe. I will make this again. I used regular lowfat vanilla yogurt although I will try with Greek yogurt next time. I used honey flavored bourbon instead of brandy. And I used half and half instead of heavy cream.

 
Oct 13, 2012

Why do all the pumpkin ice cream recipes call for canned pumpkin instead of canned pumpkin pie, that already has the spices in it?

 

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Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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