Healthy Creamy Pumpkin Pie Frozen Yogurt

Course: Ice Cream

Cuisine: American

Prep Time: 15

Cook Time: 10

Servings: 8 servings

Calories: 130kcal

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Description

This guilt-free pumpkin pie frozen yogurt is rich, creamy, and packed with cozy fall spices. Made with pumpkin puree, Greek yogurt, and warm autumn spices, it offers classic pumpkin pie flavor with fewer calories. Simple to prepare using an ice cream maker for a delicious soft-serve or frozen treat.

Ingredients

0.5 cup skim milk
0.5 cup whole milk
15 oz pumpkin puree 1 can or about 1 1/4 cups
0.5 cup light brown sugar packed, plus 2.5 tbsp
0.5 cup brown sugar substitute plus 2.5 tbsp
1.5 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground nutmeg
1 pinch salt
2 egg yolks
2 cups plain nonfat Greek yogurt
1 tsp vanilla bean paste or 1 1/2 tsp vanilla extract

Instructions

In a medium saucepan, combine all ingredients except the Greek yogurt, vanilla, and egg yolks.
Bring the mixture to a low simmer over medium-low heat until slightly bubbling.
Temper the egg yolks by whisking about 1 cup of the warm pumpkin mixture into the yolks.
Whisk the tempered egg mixture back into the saucepan and continue to simmer for about 5 minutes.
Remove the saucepan from the heat and allow the base to cool to room temperature.
In a small bowl, whisk together the Greek yogurt and vanilla bean paste until smooth.
Whisk the yogurt mixture into the cooled pumpkin base until completely blended.
Cover the mixture and chill in the refrigerator for at least 4 hours or overnight.
Pour the chilled base into an ice cream maker and churn according to manufacturer instructions for about 40 minutes.
Serve immediately for soft-serve consistency, or transfer to a freezer-safe container to freeze firm. If frozen firm, thaw for 30 minutes at room temperature before serving.

Notes

An ice cream maker is required for this recipe. Make sure to pre-freeze your ice cream bowl according to manufacturer directions.
For a richer indulgence, substitute heavy cream for the milk, full-sugar brown sugar for the substitute, and full-fat Greek yogurt for the nonfat yogurt.