Creamy pumpkin froyo made with just 4 healthy ingredients! Enjoy this as soft serve or freeze 2 hours for firmer, scoopable frozen yogurt.
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.