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This pumpkin frozen yogurt recipe is only 4 ingredients and so simple: just churn it in an ice cream maker and it comes out creamy and tangy.
Here’s a delicious and natural way to enjoy the flavor of the season. Instead of lots of cream and sugar, this frozen treat is made with just 4 ingredients: pumpkin, Greek yogurt, maple syrup, and pumpkin pie spice.
While it still has the slightly tangy flavor of yogurt, it’s quite delicious and a great alternative to a lot of pumpkin recipes, which are seriously sweet. It’s a satisfying healthy dessert recipe that Alex and I love: and we hope you’ll love it too!
Tips for making this frozen yogurt recipe
This frozen yogurt recipe is very easy to make at home: it’s as simple as mixing up a few ingredients and churning it in your ice cream maker! You’ll mix together Greek yogurt, maple syrup, pumpkin puree and pumpkin pie spice, then throw it in your ice cream maker to churn. It comes out tangy and lightly sweet, a delightful healthy dessert with those cozy pumpkin spices! Here are a few tips to keep in mind when making this pumpkin frozen yogurt:
- Think ahead. Make sure to freeze the bowl of your ice cream maker at least 24 hours in advance, so that it’s ready to go! We store ours in the freezer for easy use.
- This frozen yogurt recipe is best served immediately. Yogurt contains a good amount of water, which when frozen can make the frozen yogurt icy and not creamy. If you freeze it for longer than 2 hours, it will turn into more of a block of ice than creamy ice cream. There are ways around this challenge that make the recipe a little more fussy, so for this recipe we decided to go with the “eat ASAP” method.
What’s the best ice cream maker?
What’s the best ice cream maker? Alex and I use this 2 quart ice cream maker and love it: it’s a great holiday or birthday present to ask for if you don’t want to splurge for it. Churning this frozen yogurt recipe takes about 15 minutes.
After it’s done you can eat your frozen yogurt right away for a soft serve texture. Or, for a little harder texture freeze it for another 2 hours to firm it up. We enjoyed the yogurt with a soft serve type texture right out of the ice cream maker: it was perfectly refreshing!
More pumpkin recipes
Outside of this pumpkin frozen yogurt recipe, here are a few of our favorite pumpkin recipes:
- Penne with Pumpkin Pasta Sauce
- Chewy Pumpkin Oatmeal Cookies
- Pumpkin Dip
- Easy Pumpkin Hummus
- Pumpkin Pancakes
Dietary notes
This pumpkin frozen yogurt recipe is vegetarian, gluten-free, naturally sweet and refined sugar free.
Frequently asked questions
Frozen yogurt generally has less fat and sugar compared to ice cream. However, homemade versions allow you to control the ingredients for a healthier option.
Both canned pumpkin and fresh pumpkin puree work well. Canned pumpkin is convenient, while fresh puree offers a more intense pumpkin flavor. If using fresh puree, make sure it’s cooked and cooled before adding it to the frozen yogurt base.
Pumpkin spice blend is the classic choice, but feel free to experiment! Cinnamon, nutmeg, ginger, cloves, and even a pinch of cardamom can add depth and warmth.
Chopped pecans, walnuts, or a drizzle of caramel sauce for a decadent twist. Granola, chopped cookies, or crushed Biscoff cookies add satisfying texture. Or, a drizzle of dark chocolate or chopped chocolate chunks for a classic fall flavor combination.
Pumpkin Frozen Yogurt Recipe
This pumpkin frozen yogurt recipe is only 4 ingredients and so simple: just churn it in an ice cream maker and it comes out creamy and tangy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Frozen
- Cuisine: American
Ingredients
- 2 cups 2% Greek yogurt
- 1 15-ounce can pumpkin
- ½ cup maple syrup
- 1 teaspoon pumpkin pie spice
Instructions
- Make sure to freeze the bowl of your ice cream maker 24 hours in advance.
- Mix all ingredients together in a bowl. Taste, and add a bit more maple syrup if you’d like a sweeter taste.
- Freeze in an ice cream maker according to the manufacturer’s instructions. You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. The frozen yogurt is best eaten after a few hours of freezing; freezing overnight is not recommended, as we found that it compromises the texture and flavor.
Would soy yogurt work in this recipe for a dairy free version? Love pumpkin!
We’ve never tried it, so I’m not sure. Sorry!
Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html
For those on a diet or have to watch their sugar I bet agave would taste as good as honey. That’s what I’m going to try.
Beautiful!!! Just one kinda silly question what is pumpkin pie spice consists of – in case you live in a country that pumpkin pie is completely unknown??
Hi Maria! Our spice mix says cinnamon, ginger, nutmeg, allspice, and cloves. I think any combination of those would be delicious (I would for sure use cinnamon, ginger and either nutmeg, cloves or allspice — or you can do all if you have them!).
Thanks for the recipe – I’m a huge pumpkin fan and that looks super easy!
How could you make this delicious looking dessert with OUT an ice cream maker?
Well, you could try this method from the Kitchn… no promises though!
http://www.thekitchn.com/how-to-make-ice-cream-without-124210
:)
This looks so good! I only have 0% Fage Greek yogurt at home right now. Do you think that would work too?
I think that should work just fine :)
This looks fantastic – I’m always impressed at the texture and flavor of homemade frozen yogurt made using Greek yogurt. I, too, like it right out of the ice cream machine – super creamy. This is a perfect “fall” dessert for us here in the tropics!