I use my preferred proportion of 2 cups yogurt and 1 cup whipping cream in my own recipe for delectable pumpkin frozen yogurt. A fantastic pumpkin fall flavor, just the right amount of creaminess for our tastes, and fewer calories than ice cream. I used the KitchenAid® Ice Cream Bowl Attachment to churn it. I hope you like it.
| Prep Time: | 10 mins |
| Additional Time: | 10 hrs 20 mins |
| Total Time: | 10 hrs 30 mins |
| Servings: | 8 |
| Yield: | 4 cups |
Ingredients
- 2 cups plain whole milk yogurt
- 1 cup whipping cream
- 1 ⅛ cups raw sugar
- 1 cup pumpkin puree
- 3 tablespoons brandy
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon sea salt
Instructions
- Combine the yogurt, cream, sugar, pumpkin puree, brandy, vanilla extract, pumpkin pie spice, and salt in a mixing bowl. Whisk together until the sugar and salt have completely dissolved. Cover, and refrigerate overnight.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency, about 20 minutes. Transfer ice cream to a one- or two-quart lidded container. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
- Make your own pumpkin pie spice by using 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 141 mg |
| Sugars | 13 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I gave it 5 stars. The friends I shared it with, didn’t quite like it as much as I did (they didn’t care for the fibrous texture). Came out nice and creamy with just enough pumpkin flavor. I did decrease the sugar to 1 cup and substitute granulated sugar for the turbinado (I was out). Next time I’m going to up the spices a little, and add a couple of drops of orange extract. The one friend who believes he hates frozen yogurt, had no idea it wasn’t pumpkin ice cream, and we didn’t bother tell him it wasn’t.
This was a really yummy treat! I didn’t have any heavy cream on hand, so I just used some whole milk and that worked out fine. This tastes a lot like pumpkin pie. Yummy!
I had approximately a cup of pumpkin leftover from another recipe so decided to make this for Thanksgiving dinner. It got mixed reviews. I thought it tasted exactly like pumpkin pie. One person didn’t like the sour yogurt taste. One person thought it was overly spiced. Others really liked it and asked for the recipe. I will make this again. I used regular lowfat vanilla yogurt although I will try with Greek yogurt next time. I used honey flavored bourbon instead of brandy. And I used half and half instead of heavy cream.
Why do all the pumpkin ice cream recipes call for canned pumpkin instead of canned pumpkin pie, that already has the spices in it?
Very easy and very good. Has a tangy taste to it and smooth texture. Made mine with lowfat vanilla Swiss style yogurt and added a sprinkle of cinnamon also.
This frozen yogurt was delicious! We used 2% Greek yogurt so it would be extra rich and creamy with a nice tang. We didn’t have any brandy so we used bourbon instead. It was best right out of the ice cream maker when it was a soft serve consistency. It was so fluffy and creamy! We love making ice cream but this was way easier and a bit healthier … well at least it was before I mixed a piece of red velvet cake into it, ha! Thanks for this recipe 🙂