Pumpkin Pie Frozen Yogurt

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Creamy pumpkin frozen yogurt tastes like pumpkin pie turned inside out in this frozen confection. Stir pieces of cinnamon-spiced piecrust into the dessert to add crunch and flavor. The sweet-treat kicker: heavenly caramel-pecan sauce.

1
Prep Time:
15 mins
Cook Time:
2 hrs 20 mins
Total Time:
2 hrs 35 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 (9 inch) ready-to-use refrigerated pie crust

  • Granulated sugar

  • 1 pinch Pumpkin pie spice

  • 5 (5.3 ounce) containers VOSKOS® Nonfat Honey Greek Yogurt

  • ½ cup granulated sugar

  • ½ cup packed brown sugar

  • ½ cup canned pumpkin

  • 2 teaspoons vanilla

  • ½ teaspoon pumpkin pie spice

Caramel-Pecan Sauce:

  • ¾ cup butter

  • ¾ cup packed brown sugar

  • ½ cup whipping cream

  • 1 cup coarsely chopped pecans, toasted*

Directions

  1. Preheat oven to 400 degrees F. Unroll piecrust on parchment paper-lined baking sheet. Sprinkle with some granulated sugar and pumpkin pie spice. Bake about 12 minutes or until crust is browned. Cool on wire rack; break into bite-size pieces.

  2. Combine the VOSKOS® Nonfat Honey Greek Yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl.

  3. Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve topped with warm Caramel-Pecan Sauce (see below) and additional piecrust (if desired).

  4. Caramel-Pecan Sauce: Combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. Bring to a boil. Boil at a moderately steady rate for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl. Let caramel cool. Stir in pecans. Serve warm or refrigerate for up to 1 week. Reheat before serving.

Tips

*Tip: To toast pecans, preheat oven to 350 degrees F. Spread the pecans in a shallow baking pan; bake for 5 to 10 minutes or until toasted, shaking pan once or twice.

Nutrition Facts (per serving)

680 Calories
40g Fat
74g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 680
% Daily Value *
Total Fat 40g 51%
Saturated Fat 18g 91%
Cholesterol 77mg 26%
Sodium 272mg 12%
Total Carbohydrate 74g 27%
Dietary Fiber 2g 7%
Total Sugars 48g
Protein 12g
Vitamin C 0mg 2%
Calcium 57mg 4%
Iron 1mg 4%
Potassium 121mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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