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Pumpkin Pie Frozen Yogurt
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
155 minutes
Indulge in a decadent Creamy Pumpkin Frozen Yogurt with hints of pumpkin pie, topped with crunchy cinnamon pie crust and drizzled with delightful caramel-pecan sauce.
Ingredients:
  • 1 (9 inch) ready-to-use refrigerated pie crust
  • Granulated sugar
  • 1 pinch Pumpkin pie spice
  • 5 (5.3 ounce) containers VOSKOS® Nonfat Honey Greek Yogurt
  • 0.5 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup canned pumpkin
  • 2 teaspoons vanilla
  • 0.5 teaspoon pumpkin pie spice
  • 0.75 cup butter
  • 0.75 cup packed brown sugar
  • 0.5 cup whipping cream
  • 1 cup coarsely chopped pecans, toasted*
Instructions:
  • Preheat your oven to a toasty 400 degrees F. Gently unfurl the piecrust on a baking sheet lined with parchment paper. Sprinkle a touch of sweet granulated sugar and fragrant pumpkin pie spice all over. Bake for about 12 minutes or until the crust is a beautiful golden brown. Let it cool on a wire rack before breaking it into delectable bite-size pieces.
  • In a large bowl, mix together the VOSKOS® Nonfat Honey Greek Yogurt, granulated sugar, brown sugar, pumpkin, vanilla, and pumpkin pie spice.
  • Chill the yogurt mixture in a 1 1/2- to 2-quart ice cream maker following the manufacturer's instructions, gently folding in crushed piecrust pieces towards the end. Store in a sealed container in the freezer for 2 to 4 hours. Before serving, allow it to soften at room temperature for 5 to 15 minutes (if frozen longer, it may require up to 30 minutes). Garnish with a drizzle of warm Caramel-Pecan Sauce and extra piecrust crumbs if preferred.
  • In a large saucepan over medium heat, melt butter with 3/4 cup of brown sugar and whipping cream until smooth. Bring to a boil and simmer steadily for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl to cool. Stir in pecans. Serve warm or refrigerate for up to 1 week, reheating before serving if needed.

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