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Family Kitchen
Skinny Halloween Treat: 4-Ingredient Homemade Pumpkin Frozen Yogurt
I LOVE making homemade ice cream, but I have to reign it in around Halloween. It is such a slippery slope with all the candy everywhere! The other day I had some canned pumpkin open and needed to use the rest up so I decided to make frozen yogurt. It is a tad healthier than homemade ice cream and is so tasty for the season. I used a pretty easy method and it came together in a snap. This is one of the last times I’ll use it this year, the next time it comes out is for Peppermint Stick Ice Cream!
Homemade Pumpkin Frozen Yogurt
1 cup nonfat vanilla yogurt, strained
1 cup pumpkin puree
1 tablespoons granulated sugar
1 teaspoon pumpkin pie spice
Mix everything together in a large mixing bowl until completely combined. Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency. Alternatively, place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.
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27 Comments
aggieskitchen commented on Oct 23 11 at 2:49 pmOh my gosh, this is such a great recipe…I love easy ice cream recipes (and skinny makes it that much better!)
Kelsey/TheNaptimeChef commented on Oct 23 11 at 2:57 pmThanks, Aggie!
Kym commented on Oct 24 11 at 1:32 amI just found this via Pinterest – thank you for this recipe, it could definitely becoming dangerous in my house!
Cheryl W. commented on Oct 24 11 at 3:14 pmOh my goodness, I want this so badly. I am diabetic though. What do you think it would taste like without any sugar? I can’t even do sugar substitutes like splenda, truvia or equal.
lissel commented on Oct 24 11 at 3:20 pmCheryl W. – Have you tried agave nectar. It is supposed to be very low on the glycemic index.
Kelsey/TheNaptimeChef commented on Oct 24 11 at 4:14 pmCheryl W – A drizzle of maple syrup or honey would taste fabulous. Since the puree isn’t sweetened it does well with a little sweetener. As Lissel suggested, Agave would be great, too!
Brittany V commented on Oct 24 11 at 5:56 pmWhat about greek yogurt instead of regular? How do you think that would taste?
Kari commented on Oct 24 11 at 6:18 pmYes, try the agave nectar (organic blue is the best)… VERY low on the glycemic index.
Jen commented on Oct 24 11 at 6:21 pmStevia does not raise blood sugar at all. It’s an herb that’s becoming pretty popular. You can eat the leaves fresh or dried or get an extract from it… even now in a powdered form, refined or raw green.
dee dee commented on Oct 24 11 at 7:49 pmAgave is super duper high in fructose!!! Higher than HFCS. Diabetics need to be aware. Saying Agave is low-glycemic is misleading… it is low in glucose, but the fructose can still cause blood sugar spikes and insulin issues. Also, there is a lot of misinformation out there leading people to think that Agave is “natural”. It’s actually highly highly processed. There really is no “good for you” sweetener, but Stevia seems to be the safest for peeps who need to watch their blood sugar.
Cheryl W. commented on Oct 24 11 at 8:41 pmThanks for the suggestions. I forgot I have some agave nectar, and I believe it is the organic blue. I hadn’t tried any yet, because I wasn’t sure how it would effect my blood sugars but I guess this is the perfect recipe to try it out on. I can’t pass up frozen pumpkin yogurt.
Brynn commented on Oct 25 11 at 12:07 amso, straining yogurt????
Tiffany commented on Oct 25 11 at 12:17 amCan you do it without an ice cream maker? Like a blender?
Kathryn commented on Oct 25 11 at 12:32 amI have been looking for delicious low-fat dessert recipes and this is definitely going on the list!! So delicious! I don’t have an ice cream maker, so I put it in a jar and every hour I’m going to mix it until it’s frozen. It tastes delicious, I just hope it freezes well!
Alex B. commented on Oct 25 11 at 7:49 amThis recipe looks so lovely, but I have no idea what pumpkin pie spice is! We don’t have it in the UK, and i’ve made pumpkin pie before and I think it had cinnamon in it, would this do? Any other suggestions appreciated! Thanks!
Kelsey/TheNaptimeChef commented on Oct 25 11 at 11:50 amHi Tiffany – yes, you can whip it together in the blender like a smoothie and then freeze it ina bowl. @Katheryn, it should freeze well. @Alex – Pumpkin pie spice is a blend of ground cinnamon, ginger, nutmeg, cloves and allspice. Here is a recipe for how to make it yourself. It is a very easy: http://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/
Gina commented on Oct 26 11 at 12:56 amPumpkin pie spice is mainly a mixture of ground cinnamon, ground nutmeg, ground ginger and ground cloves and/or ground allspice.
Good recipe (makes enough for one pumpkin pie)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves and/or allspice
Erin commented on Oct 27 11 at 9:22 pmMy boys and I made this last night for dessert. My youngest (and pickiest eater) LOVED it! I think next time I may lesson the amount of pumpkin spice and add a little more sugar, but it was great! Thanks for the easy recipe!
Tracey commented on Oct 27 11 at 11:06 pmI just made this, looked a lot darker than your pic. Also tasted pretty grainy not near the creamy-ness yours resembled. What could I have done wrong? Used my Cuisinart yogurt maker and Dannon light yogurt.
Cassidi commented on Oct 30 11 at 12:10 amI was wondering how many servings this recipe makes?
Carol Martoia commented on Oct 31 11 at 12:30 amI agree with the above comment. Mine turned out much darker and very grainy. Followed instructions and feel 1 T is not enough sweetener. Too bad because it looked delicious!
Melia commented on Nov 03 11 at 11:06 pmThe entire recipe is 192 calories and 35 carbs if you use Carbmaster vanilla yogurt. If you substitute 2 packets of Stevia for the sugar it is 146 calories and 27 carbs.
Hz commented on Nov 07 11 at 8:48 pmGreek yogurt is strained yogurt…straining yogurt is how to make Greek. I’m currently freezing this recipe with Fage brand plain greek yogurt; I hope it turns out!
Jamie commented on Nov 08 11 at 9:12 amOK, question. Did you strain one cup of yogurt and use just the thicker yogurt that was left, or did you strain enough yogurt for one cup of the thicker yogurt? I would love to make this! Sounds yummy!
Kelsey/TheNaptimeChef commented on Nov 09 11 at 12:40 pmJamie, strain the yogurt and then measure it. The above yogurt is measured post-thickening. Or, you can use Greek yogurt which is already strained. Enjoy!
Ally commented on Nov 22 11 at 5:54 pmLove the simplicity of this recipe…I altered it a bit and I think it’d benefit those who are finding that their yogurt is turning out grainy/dark! I doubled the amount of yogurt I used and added an ingredient: cream cheese. It turned out perfectly, very smooth, very creamy, much like the image. Today I did 16 oz of pumpkin pie puree, 32 oz of light, vanilla yogurt, and a couple heaping spoonfuls of cream cheese, worked like magic. I sweetened it to taste and I use a Cuisinart Ice-21.
kathy commented on May 08 12 at 4:47 pmHow much does the recipe make. The small amount of ingredients does not seem like it would be worth the effort to get out the gallon size ice cream freezer. I would like to try it but it will probably be in the freezer for the first try and then maybe double or triple the batch.
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