Dairy-Free Pumpkin Frozen Yogurt

In a large mixing bowl, combine yogurt, pumpkin puree, maple syrup, cinnamon, nutmeg, cloves, and vanilla extract. (You can either use plain or vanilla almond dream yogurt for this recipe. Vanilla will leave it little sweeter than the plain.)

Pour the mixture into an ice cream maker and let run for about 30 minutes. (See notes if you don’t have an ice cream maker.)

Once the mixture has reached the consistency of soft serve ice cream, transfer to a freezer safe container and freeze for about 3 hours to let it solidify. If you like soft-serve style, it’s good to go, but I like my frozen yogurt a little more frozen.

While yogurt is in the freezer, make the candied pecans for a topping. Heat a pan over medium heat, add the chopped pecans and maple syrup. Stir the pecans pretty constantly and you’ll start to see the maple syrup crystallize and coat the pecans in a sugary coating. This should take about 5 minutes.

To serve, top your delicious pumpkin frozen yogurt with the candied pecans.

Note: If you don’t have an ice cream maker, you can pour this mixture straight into a freezer-safe container, place into the freezer, and every 30 minutes for about 4 hours, remove and stir until it reaches an ice cream consistency.