It’s that time of year when all the food lines start making everything pumpkin flavor so I thought I’d get a jump on it and make this Pumpkin Pie Frozen Yoghurt.  I’d never made frozen yoghurt before, but how hard could it really be?  Turns out it’s not!  This recipe is so easy, so delicious, and the perfect thing to make when you have just a little bit of leftover pumpkin!  The only fault (if you can call it one) is that this dessert has to be eaten the same day you make it… with such a high water content it will freeze into a giant block if you leave it overnight.

Pumpkin Pie Frozen Yoghurt

Serves 8

What you’ll need:

18 oz. vanilla flavored coconut milk yoghurt (I used Trader Joe’s brand)

2 tbsp. canned pumpkin

1 tsp. cinnamon

1/4 tsp. nutmeg

What you’ll do:

Blend all the ingredients together in a bowl with a hand mixer.  Then either place in a ice cream maker and churn till desired texture or place the bowl of yoghurt in the freezer and stir every half hour until you’ve reached desired consistency about 4 1/2 hours.


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