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Easy Pumpkin Pie Frozen Yogurt

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5 from 1 review

This Easy Pumpkin Pie Frozen Yogurt is a must try! Made with simple ingredients and has extra protein in it thanks to Greek yogurt – this a staple and something all the pumpkin pie lovers out need to make.

Ingredients

Scale

Instructions

  1. Blend the base: In a blender or food processor, combine the full-fat Greek yogurt, pumpkin puree, maple syrup, pumpkin pie spice and vanilla extract. Blend until everything is smooth, well combined, and creamy.
  2. Add texture (if using): If you want bits of crunch or chew, stir in your chopped protein bars, cookie crumbs, or graham crackers. You can either pulse them in the blender/processor briefly, or fold them in after blending.
  3. Transfer to pan & freeze: Pour the mixture into a loaf pan (or whatever shallow freezer-safe container you have). Spread it out evenly.
  4. Freeze with periodic stirring: This is how you mimic churning: put the pan in the freezer. Every 30-45 minutes, remove it, use a spatula to stir, scrape the edges into the center, then spread it evenly again. Repeat this process until your frozen yogurt is firm but still scoopable (usually 2 to 3 hours total, depending on your freezer and pan depth).
  5. Serving & storage: Once it’s frozen to the right consistency, you can let it sit 5-10 minutes at room temperature before scooping so it softens slightly. Store leftover frozen yogurt in an airtight container. If it hardens too much, let it thaw a bit and stir before serving.

Notes

*Store in freezer. Thaw out for a few each time before serving.

  • Author: Rachel Mansfield

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