Ingredients
Scale
- 2 cups plain Greek yogurt
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
Instructions
- Prepare the Mixture: In a large bowl, combine the Greek yogurt, pumpkin puree, brown sugar, ground cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix until well combined and the sugar is fully dissolved.
- Chill the Mixture: Cover the bowl and refrigerate for at least 1 hour. This allows the flavors to meld and ensures the mixture is thoroughly chilled, which is crucial for achieving a creamy texture in the final product.
- Churn the Yogurt: After chilling, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes, until it reaches a soft-serve consistency.
- Add Pecans: During the last 5 minutes of churning, add the toasted pecans to the yogurt mixture.
- Freeze Before Serving: Transfer the churned yogurt to an airtight container and freeze for an additional 2-3 hours, or until firm.
- Enjoy: Once firm, scoop the Pumpkin Pecan Frozen Yogurt into bowls or cones and enjoy your homemade, fall-inspired treat!
Notes
- Greek Yogurt: Provides probiotics, calcium, and protein, contributing to gut health and muscle maintenance.
- Pumpkin Puree: Rich in beta-carotene, which the body converts to vitamin A, supporting vision and immune function.
- Pecans: A good source of healthy fats, fiber, and antioxidants, contributing to heart health and overall well-being.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (churning)
- Category: Dessert
- Method: Churned (with ice cream maker)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 190kcal
- Sugar: 17g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg