Pumpkin Frozen Yogurt

Pumpkin Frozen Yogurt

14
TeenChef14 1

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

2 h 35 m servings 95 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

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

Reviews

14
  1. 15 Ratings

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Most helpful positive review

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 ble...

Most helpful critical review

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...

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 ble...

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...

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...

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. I used pure maple syrup and followed the ...

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 ...

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.

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 re...

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. J...

Waaaayyy too bitter - even added 1/4 c sugar and it was bitter. My wife eats Fage Greek Yogurt often and loves it, so it wasn't the yogurt, but this combo was just very tart.