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

Pumpkin Pie Frozen Yogurt

Recipe by  

"Creamy pumpkin frozen yogurt tastes like pumpkin pie turned inside out in this frozen confection. Stir pieces of cinnamon-spiced piecrust into the dessert to add crunch and flavor. The sweet-treat kicker: heavenly caramel-pecan sauce."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs 20 mins
  • READY IN

    2 hrs 35 mins

Directions

  1. 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.
  2. 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.
  3. 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).
  4. 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.
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Footnotes

  • *Tip: To toast pecans, preheat oven to 350 degrees F. Spread the pecans in a shallow baking pan; bake for 5 to 10 minutes or until toasted, shaking pan once or twice.
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Reviews More Reviews

Jul 24, 2014

To make this diabetic friendly, i omitted the pie crust, both sugars, and the carmel sauce. i also substituted plain yogurt. To put a little bit of sweetness into it, you can add agave syrup to taste. Don't use maple syrup as it won't set up in the freezer. I also increased pie spice to 3/4 tsp.

 

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Nutrition

  • Calories
  • 680 kcal
  • 34%
  • Carbohydrates
  • 73.6 g
  • 24%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 39.6 g
  • 61%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 272 mg
  • 11%

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

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