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How to Make Pumpkin Pie Frozen Yogurt - A Step-by-Step Guide

If you're a fan of pumpkin pie and enjoy a creamy frozen treat, then you'll love this Pumpkin Pie Frozen Yogurt recipe. This dessert is the perfect way to enjoy the flavors of fall in a refreshing and lighter way. Made with just a few simple ingredients, this frozen yogurt is easy to prepare and makes for a delicious end to any meal.

One of the best things about this recipe is that it's healthier than traditional pumpkin pie, as it's made with Greek yogurt instead of heavy cream. This...

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Ingredients

  • 1 (9 inch) ready-to-use refrigerated pie crust
  • Granulated sugar
  • 1 pinch Pumpkin pie spice
  • 5 (5.3 ounce) containers VOSKOS® Nonfat Honey Greek Yogurt
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup canned pumpkin
  • 2 teaspoons vanilla
  • ½ teaspoon pumpkin pie spice
  • ¾ cup butter
  • ¾ cup packed brown sugar
  • ½ cup whipping cream
  • 1 cup coarsely chopped pecans, toasted*

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs 20 mins
  • Total Time: 2 hrs 35 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • 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.
  • 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).
  • 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.

    • Nutrition

    680 cal.

    • Total Fat: 40g
    • Saturated Fat: 18g
    • Cholesterol: 77mg
    • Sodium: 272mg
    • Total Carbohydrate: 74g
    • Dietary Fiber: 2g
    • Total Sugars: 48g
    • Protein: 12g
    • Vitamin C: 0mg
    • Calcium: 57mg
    • Iron: 1mg
    • Potassium: 121mg

    Categories

    Dessert recipes
    Frozen recipes
    Yogurt recipes
    Pumpkin recipes
    Pie recipes