Pumpkin Frozen Yogurt

Do you remember how I said I like eating frozen lemonade out of a can? Well, I’m even worse with pumpkin pie filling. Right before I pour the filling into the crust, I pour a little bit in a separate cup and treat myself to a little sinful indulgence – raw eggs and all!

Here’s a better alternative! And…now I have big batch in the freezer that I can treat myself to every time…don’t need to wait for a pie.

My daughter was teasing me yesterday as she was going through the cupboards and found the ice cream bowl. Her snide comment was “Oh, I see we’re past that phase” referring to  my ice cream explorations during the summer.

Well, I showed her…

What I was making a year ago…TOASTED PUMPKIN SEEDS!

Pumpkin Frozen Yogurt
Recipe type: dessert, ice cream, frozen yogurt
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A delightful fall frozen dessert – just like the filling in a pumpkin pie!
Ingredients
  • 1½ cups Greek lowfat plain yogurt
  • 1½ cups whole milk
  • 1½ cups dark brown sugar
  • 2 cups processed pumpkin
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
Instructions
  1. Whisk all ingredients together in a bowl until combined.
  2. Place in a container of ice cream maker and freeze according to manufacturer’s instructions

 

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7 comments on “Pumpkin Frozen Yogurt

  1. Lyndsey@TinySkillet on said:

    Ha, that sounds like me…I need to dust off my ice cream maker. I am loving all these pumpkin recipes that show up this time of year. This sounds so good…I have to get my ice cream maker out of storage! :)

  2. This looks SOOO good! I think I could eat a lot of this! :)

  3. This looks wonderful. I love the idea of pumpkin frozen yogurt. Must. Make. Soon.

  4. lifeabundant on said:

    Enjoying my first visit to your blog thanks to thekitchn.com! I agree with Julia … this looks swoon-worthy! My Greek yogurt is nearing it’s expiration date & I love frozen yogurt; so, your recipe is right on time! :-) I do have a question … I don’t have whole milk … only almond, coconut & evaporated milk. Would either almond or coconut milk (with a little evaporated milk mixed in for richness) work as a substitute for whole milk in this recipe?

    • A Kitchen Muse on said:

      Thanks for the nice compliments! I find that with frozen treat batters that you can sub out milks etc. knowing that you trade out the richness of the treat when you do so. Let me know how it comes out!

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