Pumpkin Frozen Yogurt With Roasted Pecans – a delicious recipe with Pecans, Vanilla Yogurt, Pumpkin Puree, Maple Syrup, Brown Sugar, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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.
3
Pour mixture into a prepared ice cream maker and follow the manufacturer's guide. Freeze for at least 3-4 hours prior to serving.
4
Top with chopped roasted pecans when serving.
5
Enjoy!
291
kcal
Calories
10
g
Fat
37
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups Whole Raw Pecans (optional), 1 quart Vanilla Yogurt, 1 cup Pumpkin Puree, 1/3 cups Pure Maple Syrup, and more.
Yes, Pumpkin Frozen Yogurt With Roasted Pecans falls under the General category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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