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

Pumpkin Frozen Yogurt

Recipe by  

"A yummy pumpkin frozen yogurt for a delicious treat!"

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    35 mins
  • READY IN

    2 hrs 35 mins

Directions

  1. 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.
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Footnotes

  • Cook's Note
  • I used sugar-free maple syrup, but you will get a sweeter maple flavor if you use pure maple syrup.
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Reviews More Reviews

Most Helpful Positive Review
Sep 28, 2010

I saw this and HAD to make it right away. What I did is threw everything in my blender, ran it through to a even consistancy and dumped it in a flat freezable container, let it firm up, then blended it again. When it firmed up the second time, it was ready to go. I used my own homemade sugar free maple syrup and one teaspoon of my homemade pumpkin pie spice. This is MONEY. My kids and I LOVED it. Thank you so much for sharing this low-calorie treat! NOTEL You can get away with using half the amount of syrup and still have it be sweet enough. If you aren't a fan of maple syrup, you could substitute honey of agave nectar and have it taste really good, too.

 
Most Helpful Critical Review
Jan 25, 2011

Despite mixed reviews, I was excited to try this.. especially since I love all of the ingredients listed. Sadly, it's something that I won't make again. It was bitter and left a horrible taste in my mouth. I used pure maple syrup and followed the instructions to a "t"...ended up throwing it away. So sorry.

 

15 Ratings

Oct 05, 2010

Loved this recipe! I'm a sucker for anything that involves pumpkin (especially this time of year), and I was so excited when I came across this recipe. I actually used non-fat Greek-style yogurt; the texture is a little icier than intended, but it still tastes great and is nearly entirely guilt free! I also don't have an ice cream freezer, so I took the advice from another reviewer (who used a blender) and mixed it three times over the course of a few hours, keeping it in the freezer in between. It worked beautifully! I can't wait to make it again and experiment with the spice/sweetness ratio. I'll be bringing this to holiday celebrations in the very near future for sure!

 
Oct 07, 2010

As this is written, it is only okay. I think a lot hinges on the brand of Greek yogurt and the kind of maple syrup (real or Aunt Jemima) you use in this. I'm not sure what the submitter used but on hand I had Fage and Spring Tree maple syrup. I ended up having to smooth out the Fage taste with half and half (to taste) and extra maple syrup. I love my Fage and I eat it for breakfast with strawberries and hardly any added sugar; for some reason, the combination of packed pumpkin, spices and Fage just left a strange aftertaste. I blended everything to the same consistency in my blender before pouring it into my ice cream maker. It only took 10-15 minutes to set up.

 
Jan 06, 2011

We all loved this. The kids were dying over the fact that it tasted like frozen pumpkin pie! I used one and a half teaspoons of pumpkin pie spice instead of the cinn, nutmeg and cloves. Ours was not bitter, but did taste a bit yogurty (but, I like that flavor). Used genuine maple syrup.

 
Mar 03, 2011

Replacing half of the nonfat greek yogurt with the full fat version kills any bitterness. Adding a dash of cardammon and black pepper gives makes for a nice chai flavor.

 
Nov 08, 2010

this would be a 5 star recipe for me if a vanilla yogurt was used. Greek-style yogurt is not Greek yogurt (FAGE). you can't have 2 strong different flavors in the same recipe--hence the mixed reviews.

 
Oct 20, 2010

We love pumpkin in various forms and this is not one of them. First made it per recipe. Tried again adding more syrup, then half & Half, still not good. The Greek-style yogurt was the culprit. Just too tart and "yogurt-y". Might be better with regular yogurt. Sorry, we didn't care for this.

 

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Nutrition

  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 19.5 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 146 mg
  • 6%

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

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