Getting tired of the same old pumpkin desserts? Serve this to your guests with some fresh ginger bread and whipped cream.
1 cup heavy cream
1 can (15 ounces) pumpkin purée (about 1¼ cups)
1¹∕³ cups packed light brown sugar
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
pinch sea or kosher salt
2 cups plain, whole-milk yogurt (you can substitute vanilla yogurt, but then reduce the vanilla extract to 1 teaspoon)
1½ teaspoons pure vanilla extract
Nutritional information per serving (based on ½ cup):
Calories 242 (36% from fat) • carb. 37g • pro. 2g • fat 10g • sat. fat 8g • chol. 39mg • sod. 50mg • calc. 81mg • fiber 2g
1. In a small to medium saucepan, combine all ingredients, except for the yogurt and vanilla. Bring to a slight simmer, whisking occasionally to combine ingredients. Cool to room temperature.
2. In a medium mixing bowl, whisk the yogurt and vanilla together until combined. Slowly whisk in the cooled cream/pumpkin mixture and continue to whisk until combined. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.
3. Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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