A yummy pumpkin frozen yogurt for a delicious treat!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together the pumpkin, yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves until smooth. Refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. Pack the frozen yogurt into a sealed container, and freeze until serving time.

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Cook's Note

I used sugar-free maple syrup, but you will get a sweeter maple flavor if you use pure maple syrup.

Nutrition Facts

94.7 calories; 4.3 g protein; 19.5 g carbohydrates; 0 mg cholesterol; 146.1 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/28/2010
I saw this and HAD to make it right away. What I did is threw everything in my blender ran it through to a even consistancy and dumped it in a flat freezable container let it firm up then blended it again. When it firmed up the second time it was ready to go. I used my own homemade sugar free maple syrup and one teaspoon of my homemade pumpkin pie spice. This is MONEY. My kids and I LOVED it. Thank you so much for sharing this low-calorie treat! NOTEL You can get away with using half the amount of syrup and still have it be sweet enough. If you aren't a fan of maple syrup you could substitute honey of agave nectar and have it taste really good too. Read More
(104)

Most helpful critical review

Rating: 3 stars
10/07/2010
As this is written it is only okay. I think a lot hinges on the brand of Greek yogurt and the kind of maple syrup (real or Aunt Jemima) you use in this. I'm not sure what the submitter used but on hand I had Fage and Spring Tree maple syrup. I ended up having to smooth out the Fage taste with half and half (to taste) and extra maple syrup. I love my Fage and I eat it for breakfast with strawberries and hardly any added sugar; for some reason the combination of packed pumpkin spices and Fage just left a strange aftertaste. I blended everything to the same consistency in my blender before pouring it into my ice cream maker. It only took 10-15 minutes to set up. Read More
(18)
15 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/28/2010
I saw this and HAD to make it right away. What I did is threw everything in my blender ran it through to a even consistancy and dumped it in a flat freezable container let it firm up then blended it again. When it firmed up the second time it was ready to go. I used my own homemade sugar free maple syrup and one teaspoon of my homemade pumpkin pie spice. This is MONEY. My kids and I LOVED it. Thank you so much for sharing this low-calorie treat! NOTEL You can get away with using half the amount of syrup and still have it be sweet enough. If you aren't a fan of maple syrup you could substitute honey of agave nectar and have it taste really good too. Read More
(104)
Rating: 3 stars
10/07/2010
As this is written it is only okay. I think a lot hinges on the brand of Greek yogurt and the kind of maple syrup (real or Aunt Jemima) you use in this. I'm not sure what the submitter used but on hand I had Fage and Spring Tree maple syrup. I ended up having to smooth out the Fage taste with half and half (to taste) and extra maple syrup. I love my Fage and I eat it for breakfast with strawberries and hardly any added sugar; for some reason the combination of packed pumpkin spices and Fage just left a strange aftertaste. I blended everything to the same consistency in my blender before pouring it into my ice cream maker. It only took 10-15 minutes to set up. Read More
(18)
Rating: 5 stars
10/05/2010
Loved this recipe! I'm a sucker for anything that involves pumpkin (especially this time of year) and I was so excited when I came across this recipe. I actually used non-fat Greek-style yogurt; the texture is a little icier than intended but it still tastes great and is nearly entirely guilt free! I also don't have an ice cream freezer so I took the advice from another reviewer (who used a blender) and mixed it three times over the course of a few hours keeping it in the freezer in between. It worked beautifully! I can't wait to make it again and experiment with the spice/sweetness ratio. I'll be bringing this to holiday celebrations in the very near future for sure! Read More
(15)
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Rating: 2 stars
11/10/2016
Despite mixed reviews I was excited to try this.. especially since I love all of the ingredients listed. Sadly it's something that I won't make again. I used pure maple syrup and followed the instructions to a "t". Read More
(14)
Rating: 5 stars
01/06/2011
We all loved this. The kids were dying over the fact that it tasted like frozen pumpkin pie! I used one and a half teaspoons of pumpkin pie spice instead of the cinn nutmeg and cloves. Ours was not bitter but did taste a bit yogurty (but I like that flavor). Used genuine maple syrup. Read More
(10)
Rating: 5 stars
03/03/2011
Replacing half of the nonfat greek yogurt with the full fat version kills any bitterness. Adding a dash of cardammon and black pepper gives makes for a nice chai flavor. Read More
(10)
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Rating: 3 stars
11/10/2016
this would be a 5 star recipe for me if a vanilla Greek yogurt was used. Read More
(7)
Rating: 1 stars
11/10/2016
We love pumpkin in various forms. First made this per recipe. Tried again adding more syrup then half & Half. The Greek-style yogurt was just too tart and "yogurt-y". Sorry we didn't care for this. Read More
(6)
Rating: 3 stars
10/19/2010
Waaaayyy too bitter - even added 1/4 c sugar and it was bitter. My wife eats Fage Greek Yogurt often and loves it so it wasn't the yogurt but this combo was just very tart. Read More
(6)