Pumpkin Frozen Yogurt
Ingredients10 h 30 m servings 207 cals
- 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.
- Cook's Note:
- 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.
Per Serving: 207 calories; 13.1 g fat; 15.8 g carbohydrates; 3.1 g protein; 49 mg cholesterol; 141 mg sodium. Full nutrition
ReviewsRead all reviews 6
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 th...
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.
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 pers...
Why do all the pumpkin ice cream recipes call for canned pumpkin instead of canned pumpkin pie, that already has the spices in it?
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...