Pumpkin Pie Frozen Yogurt recipe
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Ingredients
- 1 (9 inch) ready-to-use refrigerated pie crust Granulated sugar 1 pinch Pumpkin pie spice 5 (5.3 ounce) containers VOSKOS® Nonfat Honey Greek Yogurt ½ cup granulated sugar ½ cup packed brown sugar ½ cup canned pumpkin 2 teaspoons vanilla ½ teaspoon pumpkin pie spice ¾ cup butter ¾ cup packed brown sugar ½ cup whipping cream 1 cup coarsely chopped pecans, toasted*
Nutrition Info
- 680.1 caloriescarbohydrate: 73.6 gcholesterol: 77.3 mgfat: 39.6 gfiber: 2 gprotein: 11.8 gsaturatedFat: 18.2 gservingSize: -sodium: 271.7 mgsugar: 48.2 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Pie Frozen Yogurt
Directions
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Preheat oven to 400 degrees F. Unroll piecrust on parchment paper-lined baking sheet. Sprinkle with some granulated sugar and pumpkin pie spice. Bake about 12 minutes or until crust is browned. Cool on wire rack, break into bite-size pieces.
Combine the VOSKOS® Nonfat Honey Greek Yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl.
Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve topped with warm Caramel-Pecan Sauce (see below) and additional piecrust (if desired).
Caramel-Pecan Sauce: Combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. Bring to a boil. Boil at a moderately steady rate for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl. Let caramel cool. Stir in pecans. Serve warm or refrigerate for up to 1 week. Reheat before serving.