Name: Pumpkin Pie Frozen Yogurt
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Yield: 8
Cuisine: US
Ingredients: 1 (9-inch) ready-to-use refrigerated pie crust; Granulated sugar (for sprinkling); Pinch of pumpkin pie spice (for sprinkling); 5 (5.3 ounce) containers nonfat honey Greek yogurt; 0.5 cup granulated sugar; 0.5 cup packed brown sugar; 0.5 cup canned pumpkin puree; 2 teaspoons vanilla extract; 0.5 teaspoon pumpkin pie spice; 0.75 cup unsalted butter; 0.75 cup packed brown sugar; 0.5 cup heavy whipping cream; 1 cup coarsely chopped pecans, toasted

Capture the essence of autumn with this luscious pumpkin pie frozen yogurt. Imagine the warmth of pumpkin pie transformed into a cool, creamy delight, studded with spiced pie crust pieces and drizzled with decadent caramel-pecan sauce. It's a symphony of textures and flavors that will transport you to a cozy fall evening.

Follow The Directions

01

Step

Prepare the Spiced Pie Crust: Preheat oven to 400 degrees F (200 degrees C). Unroll pie crust onto a parchment paper-lined baking sheet. Sprinkle evenly with granulated sugar and a pinch of pumpkin pie spice. Bake for 12 minutes, or until golden brown. Let cool completely on a wire rack, then break into bite-sized pieces. (Time: 25 minutes)

02

Step

Combine Yogurt Base: In a large bowl, whisk together the nonfat honey Greek yogurt, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, pumpkin puree, vanilla extract, and 1/2 teaspoon pumpkin pie spice until well combined. (Time: 5 minutes)

03

Step

Churn and Freeze: Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, gently fold in the broken pie crust pieces, being careful not to overmix. Transfer the frozen yogurt to an airtight container and freeze for at least 2-4 hours to allow it to fully harden. (Time: varies by ice cream maker, plus 2-4 hours freezing)

04

Step

Prepare Caramel-Pecan Sauce: In a medium saucepan over medium heat, combine butter, 3/4 cup brown sugar, and heavy whipping cream. Stir constantly until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle boil and cook for 3 minutes, without stirring, until slightly thickened. Remove from heat and transfer to a heat-proof bowl to cool slightly. Stir in the toasted pecans. (Time: 10 minutes)

05

Step

Serve: Let frozen yogurt stand at room temperature for 5-15 minutes before serving to soften slightly (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve in bowls or cones, topped with warm caramel-pecan sauce and additional pie crust pieces, if desired. (Time: 5-30 minutes)

For a richer flavor, use full-fat Greek yogurt.
Toast the pecans in a dry skillet over medium heat for 5-7 minutes, or until fragrant, stirring frequently to prevent burning. This enhances their nutty flavor.
The caramel-pecan sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week. Reheat gently before serving.
If you don't have an ice cream maker, you can still make this frozen yogurt! Simply pour the yogurt mixture into a freezer-safe container and freeze for 2-3 hours, stirring every 30 minutes to prevent ice crystals from forming. Fold in the pie crust pieces during the last stir.
Adjust the sweetness to your liking by adding more or less sugar.