Pumpkin Pie Froyo

31 Jul

Happy early fall! Oh wait, it’s still July. I don’t know about you, but Wisconsin has been suffering some weird revenge from Mother Nature…I have gone from wearing just a tank top all the way to a fleece zip-up in under 12 hours frequently these days. So what better way to fuel that weirdness than with an autumn-esque frozen treat?

Combining the summer love of frozen yogurt, with the Halloweentime favorite of pumpkin EVERYTHING, this homemade FAT FREE frozen yogurt is just the right dessert! I know you’ve saved a can of pumpkin puree from last fall, and here’s the perfect use for it. Ok, at least that’s what I did. Now to figure out what to do with the rest of it from the can……

Pumpkin Pie Froyo

Perfect late-night snack after an exhausting Zumba class!

Pumpkin Pie Froyo, adapted from The Naptime Chef

Serves 4

  • 1 C nonfat plain Greek yogurt
  • 1 C pumpkin puree, fresh or canned
  • 2 packets stevia
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice

Mix everything together in a large mixing bowl until completely combined. Taste to be sure you like the ratio of flavors.

If you have an ice cream maker, churn the mixture for a few minutes until it is a smooth, cool consistency. If not (I don’t!), transfer to an airtight container and place in freezer. Stir mixture every half hour for about 2 hours, until it reaches your desired consistency.

It’s best to eat this the same day you make it, but if that doesn’t happen, store in freezer and allow to thaw on the counter for 15 minutes before you dig in again.

Nutrition info from MyFitnessPal: 1/2 C serving = 56 calories, 8g carbs, 0g fat, 7g protein, 3g fiber and 5g sugar. High in the good stuff, low in the bad stuff. How perfect!

Any ideas on what I can do with the leftover pumpkin? I’ve already made some pumpkin pie overnight oatmeal. Perhaps something savory? Leave suggestions in the comments!

Looking for other froyo flavors? Check out my peanut butter banana froyo!


One Response to “Pumpkin Pie Froyo”


  1. Pumpkin Pie Oatmeal | Eat, Drink, Be Healthy! - August 7, 2013

    […] This breakfast was no different. I’ve been using up a can of pumpkin puree since making pumpkin pie froyo, so here’s the recipe if you want to do the same! (Doesn’t matter that it’s […]

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