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.

Pumpkin Frozen Yogurt Recipe

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. Keep reading for this pumpkin frozen yogurt recipe and a few more of our favorite things to do with pumpkin!

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!

But it’s not just that simple: 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!

Looking for pumpkin recipes? 

Outside of this pumpkin frozen yogurt recipe, here are a few of our favorite pumpkin recipes:

This pumpkin frozen yogurt recipe is…

Vegetarian, gluten-free, naturally sweet and refined sugar free.

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Pumpkin Frozen Yogurt

Pumpkin Frozen Yogurt Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x

Description

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.


Scale

Ingredients

  • 2 cups 2% Greek yogurt
  • 1 15-ounce can pumpkin
  • 1/2 cup maple syrup
  • 1 teaspoon pumpkin pie spice

Instructions

  1. Make sure to freeze the bowl of your ice cream maker 24 hours in advance.
  2. Mix all ingredients together in a bowl. Taste, and add a bit more maple syrup if you’d like a sweeter taste.
  3. 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.

  • Category: Dessert
  • Method: Frozen
  • Cuisine: American

Keywords: Frozen Yogurt Recipe, Pumpkin Frozen Yogurt, Frozen Yogurt, Pumpkin Dessert

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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.

12 Comments

  • Reply
    Jess
    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
    Lauren
    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
      Alex
      October 31, 2012 at 12:53 pm

      I think that should work just fine :)

  • Reply
    Alyssa
    November 1, 2012 at 3:32 pm

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

  • Reply
    Amanda
    November 3, 2012 at 9:46 pm

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

  • Reply
    Maria
    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
      Sonja
      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
    sylvia
    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
      Alex
      August 18, 2014 at 10:19 pm

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

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