Creamy pumpkin froyo made with just 4 healthy ingredients! Enjoy this as soft serve or freeze 2 hours for firmer, scoopable frozen yogurt.
I’m keeping this post short because I’m flying out to LA and Chiner in less than 24 hours and my suitcase is… totally not packed! Just a few words on this nummy, good-for-you pumpkin froyo:
Pumpkin puree can be pretty watery, so concentrating it by heating it in a saucepan until it has reduced a bit will make the end result less icy and much more creamy. Heating the pumpkin puree with the spices will also help the spices bloom.
I prefer to use whole milk Greek yogurt. You can opt for 2% or even 0% as long as you know these will yield tangier froyo. I think pumpkin flavors go better with a creamy rather than tangy base, but it’s ultimately up to you!
Recommended Greek yogurt brands: Fage Total, Chobani 4%, and for extremely creamy froyo, Cabot Greek 10%
- In a saucepan over medium heat, stir pumpkin puree and spices together for a few minutes until the mixture has reduced to 1 cup. If it's a little less, that's fine too. Stir in raw honey.
- Chill the mixture until very cold. You can speed this up by using an ice bath.
- Stir in Greek yogurt until smooth, then churn in an ice cream maker for 5-10 minutes or until it thickens into the consistency of soft serve. Enjoy immediately or freeze for up to 2 hours for a firmer texture.
- Do not freeze for over 3 hours. It will be too hard to scoop.
The yogurt looks delicious.