Ingredients
Scale
- 1 ½ cups pumpkin puree (fresh or canned)
- 2 cups Greek yogurt (plain, full-fat or non-fat)
- ½ cup honey (or maple syrup for a vegan option)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 cup pecans, chopped and toasted (for topping)
Instructions
- Prepare the Frozen Yogurt Base:
- In a large mixing bowl, combine the pumpkin puree, Greek yogurt, honey, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix well until the ingredients are fully incorporated and smooth.
- Chill the Mixture:
- Once mixed, place the bowl in the refrigerator for about 1 hour. This step helps the flavors meld together and makes the mixture colder, which is ideal for freezing.
- Freeze the Yogurt:
- Pour the chilled mixture into an ice cream maker. Follow the manufacturer’s instructions for your ice cream machine to churn the yogurt until it reaches a soft-serve consistency (usually around 20-30 minutes). If you don’t have an ice cream maker, you can pour the mixture into a shallow container, freeze for about 4 hours, and stir every 30 minutes until the texture becomes creamy.
- Add Toasted Pecans:
- Once the frozen yogurt reaches the desired consistency, gently fold in the toasted pecans. Make sure they’re evenly distributed throughout the yogurt.
- Serve and Enjoy:
- Transfer the frozen yogurt to an airtight container and freeze for another 1-2 hours to firm it up. Once ready, scoop and serve with extra toasted pecans as a topping. Enjoy your Pumpkin Pecan Frozen Yogurt!
Notes
- No Ice Cream Maker? No problem! If you don’t have an ice cream maker, simply pour the mixture into a shallow container, freeze for about 4 hours, and stir every 30 minutes to break up ice crystals and maintain a creamy texture.
- Toasting Pecans: Toast the pecans in a dry pan over medium heat for about 5-7 minutes or until fragrant. Stir occasionally to avoid burning.
- Sugar-Free Option: For a sugar-free version, replace honey with a sugar substitute such as stevia or erythritol.
- Vegan Option: Use coconut yogurt or another plant-based yogurt for a dairy-free, vegan version of this frozen yogurt.
- Storage: Store your homemade frozen yogurt in an airtight container in the freezer for up to 2 weeks. Allow it to sit at room temperature for a few minutes before scooping if it becomes too hard.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-bake, Chilled, Frozen
- Cuisine: American
Nutrition
- Calories: 250 kcal
- Sugar: 21g
- Sodium: 65mg
- Fat: 13g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
Keywords: pumpkin pecan frozen yogurt, fall dessert, homemade frozen yogurt, pecan topping, easy pumpkin dessert, healthy frozen yogurt, autumn dessert