This Pumpkin Frozen Yogurt with Roasted Pecans makes a rich and creamy frozen yogurt with almost a pumpkin cheesecake flavor. Yum!
To roast the pecans, heat the oven to 350 degrees. Spread whole raw pecans over a baking sheet lined with parchment paper or aluminum foil. Bake pecans for 4-5 minutes. Remove pan from the oven and stir the pecans to toss around. Bake for an additional 3 to 5 minutes, or until the pecans begin to give off a sweet scent. Allow to cool and then chop or crush pecans.
In a large mixing bowl, combine all the ingredients (minus the pecans) and mix well. Using a whisk will help to break up the possible lumps in the mixture. Taste for flavoring. If too sweet, add more yogurt or pumpkin puree. If not pumpkin-y enough, add more pumpkin puree. If not sweet enough, add equal parts maple syrup and brown sugar.
Pour mixture into a prepared ice cream maker and follow the manufacturer’s guide. Freeze for at least 3-4 hours prior to serving.
Top with chopped roasted pecans when serving.
Enjoy!
Makes about 1.5 quarts.
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This was delicious! I tasted the mix pre-ice cream maker, and it wasn’t bad, but something about the way the flavors came together as it froze was amazing. I didn’t have cloves in my pantry, so I subbed in allspice and ginger, and I stirred my chopped nuts in at the end instead of using them as a topping. This is great and very easy and quick!
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