Recipe by TeenChef14
"A yummy pumpkin frozen yogurt for a delicious treat!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
1 1/2 cups
low-fat plain Greek-style yogurt
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.
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.
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!
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 instructions to a "t". So disappointed.
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.
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 reviews.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Frozen Yogurt
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 3
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
We have over 700 dessert recipes just for summer fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn tricks for making perfect homemade pumpkin ice cream.
See an easy recipe for a light version of pumpkin flan.
Watch Chef John make the perfect holiday dessert.