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.
- 2 cups 2% Greek yogurt
- 1 15-ounce can pumpkin
- 1/2 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 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.
- Category: Dessert
- Method: Frozen
- Cuisine: American
Keywords: Frozen Yogurt Recipe, Pumpkin Frozen Yogurt, Frozen Yogurt, Pumpkin Dessert