It’s after Labor Day and you know what that means…the beginning of pumpkin season! I have been so excited for Fall recipes. Now that football is here and temperatures are just starting to drop I have apple, pumpkin, cinnamon and squash on the brain! I was planning for my first Fall recipe to be my mom’s Butternut Squash Soup, but as those of you who follow me on Facebook already know, I messed that up and have to remake it. Oops. Get your spoons ready though, because it’s coming soon!
I decided this Pumpkin Pie Frozen Yogurt was actually the perfect recipe for this time of year because it combines an end of Summer frozen treat with rich Fall pumpkin flavor. This frozen yogurt really captures the flavors of pumpkin pie filling, and it’s hard to believe ½ cup is only 89 calories/2 WW Points+! I’m not going to lie, I treated myself to a whole cup for only 4 Weight Watchers Point.
I absolutely recommend the ice cream machine I have. I use a Cuisinart model and it’s so fast and easy to use. You simply keep the machine’s bowl in your freezer and whenever you want to make ice cream, frozen yogurt or sorbet you mix up the ingredients, put the bowl on the machine, start it up, pour in mixture and in less than 20 minutes you have ice cream! No rock salt or ice required.
Pumpkin Pie Frozen Yogurt
Source: slightly adapted from The Family Kitchen
1 cup fat free vanilla Greek yogurt
1 cup canned pumpkin
2 T sugar
1 t pumpkin pie spice
1. Combine all the ingredients in a large bowl and stir until thoroughly mixed.
2. Put the entire mixture into an ice cream freezer/maker and freeze according to manufacturer’s instructions. Freeze any leftovers in an airtight container.
Yields 4 (1/2 cup) servings. WW P+: 2 per serving…or you can have a whole cup for only 4 Points+! (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per ½ cup serving from myfitnesspal.com: 89 calories, 16 g carbs, 0 g fat, 7 g protein, 3 g fiber