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.

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Recipe Summary

prep:
15 mins
cook:
2 hrs 20 mins
total:
2 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Caramel-Pecan Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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).

  • 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

680 calories; protein 11.8g 24% DV; carbohydrates 73.6g 24% DV; fat 39.6g 61% DV; cholesterol 77.3mg 26% DV; sodium 271.7mg 11% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/24/2014
To make this diabetic friendly i omitted the pie crust both sugars and the carmel sauce. i also substituted plain yogurt. To put a little bit of sweetness into it you can add agave syrup to taste. Don't use maple syrup as it won't set up in the freezer. I also increased pie spice to 3/4 tsp. Read More
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