Pumpkin Frozen Yogurt

Pumpkin Frozen Yogurt

We couldn’t resist bringing you something seasonal in honor of Halloween, and in time for the pumpkin-themed season ahead!

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, honey, and pumpkin pie spice. While it still has the slightly sour flavor of yogurt, it’s quite delicious and a great alternative to a lot of the sweets that start to creep in around this time of year.

We enjoyed the yogurt with a soft serve type texture right out of the ice cream maker. Enjoy!

Pumpkin Frozen Yogurt

Pumpkin Frozen Yogurt

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  • Author: a Couple Cooks
  • Yield: 4 1x


  • 2 cups 2% Greek yogurt
  • 1 15 ounce can pumpkin
  • ⅓ cup honey
  • 1 teaspoon pumpkin pie spice


  1. Mix all ingredients together in a bowl. Taste, and add a bit more honey if you’d like a sweeter taste.
  2. 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. (Note that the 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.)


Adapted from Babble



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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    October 30, 2012 at 10:53 pm

    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!

  • Reply
    October 31, 2012 at 12:40 pm

    This looks so good! I only have 0% Fage Greek yogurt at home right now. Do you think that would work too?

    • Reply
      October 31, 2012 at 12:53 pm

      I think that should work just fine :)

  • Reply
    November 1, 2012 at 3:32 pm

    How could you make this delicious looking dessert with OUT an ice cream maker?

  • Reply
    November 3, 2012 at 9:46 pm

    Thanks for the recipe – I’m a huge pumpkin fan and that looks super easy!

  • Reply
    November 4, 2012 at 7:58 am

    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??

    • Reply
      November 4, 2012 at 4:46 pm

      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!).

  • Reply
    January 24, 2013 at 3:13 pm

    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.

  • Reply
    TJ {Sugar Blossoms}
    September 2, 2013 at 10:29 am

    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

  • Reply
    Barb Evans
    August 18, 2014 at 8:33 pm

    Would soy yogurt work in this recipe for a dairy free version? Love pumpkin!

    • Reply
      August 18, 2014 at 10:19 pm

      We’ve never tried it, so I’m not sure. Sorry!

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