Pumpkin Frozen Yogurt

Pumpkin Frozen Yogurt

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"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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10 h 30 m servings 207 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 141 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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  • Prep

  • Ready In

  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.


  • 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.



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 th...

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.

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 pers...

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

This was a really yummy treat! I didn't have any heavy cream on hand, so I just used some whole milk and that worked out fine. This tastes a lot like pumpkin pie. Yummy!

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