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Pumpkin frozen yogurt

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

An autumn twist on a summer classic

There are no rules that say you can only eat frozen yogurt in the summer. With the addition of pumpkin, it takes it to the next season!

An autumn twist on a summer classic

Frozen yogurt is the perfect sweet treat no matter what time of the year. This version is lightly-flavored with fresh (or canned) pumpkin puree and Greek yogurt. If you don't have an ice cream maker don't worry! You can add the ingredients to a bag, put it in the freezer and give it a good stir (or smoosh around in the bag) every half hour until you reach the desired consistency. Healthy, easy, delicious and the perfect light ending to your Thanksgiving meal.

Pumpkin frozen yogurt recipe

Yields about 4 servings


  • 1 cup vanilla or plain Greek yogurt
  • 1 cup fresh or canned pumpkin puree (not pie filling)
  • 2 tablespoons dark brown sugar
  • 1 teaspoon vanilla extract (this can be left out if you use vanilla yogurt)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves


  1. Add all ingredients to a large bowl and stir until combined.
  2. Add the yogurt mixture to an automatic ice cream maker and churn until soft-serve consistency.
  3. Place in freezer-safe container and freeze until hard and set.
  4. If you do not have an ice cream maker add to large plastic bag, freeze and stir (or move around inside bag) until frozen.
  5. Optional: Top with a sprinkle of cinnamon sugar.

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