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Skinny Halloween Treat: 4-Ingredient Homemade Pumpkin Frozen Yogurt

By Kelsey Banfield |

Pumpkin Frozen Yogurt

I LOVE making homemade ice cream, but I have to reign it in around Halloween. It is such a slippery slope with all the candy everywhere! The other day I had some canned pumpkin open and needed to use the rest up so I decided to make frozen yogurt. It is a tad healthier than homemade ice cream and is so tasty for the season. I used a pretty easy method and it came together in a snap. This is one of the last times I’ll use it this year, the next time it comes out is for Peppermint Stick Ice Cream!

Homemade Pumpkin Frozen Yogurt

1 cup nonfat vanilla yogurt, strained

1 cup pumpkin puree

1 tablespoons granulated sugar

1 teaspoon pumpkin pie spice

Mix everything together in a large mixing bowl until completely combined. Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency. Alternatively, place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.

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About Kelsey Banfield


Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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42 thoughts on “Skinny Halloween Treat: 4-Ingredient Homemade Pumpkin Frozen Yogurt

  1. aggieskitchen says:

    Oh my gosh, this is such a great recipe…I love easy ice cream recipes (and skinny makes it that much better!)

  2. Kelsey/TheNaptimeChef says:

    Thanks, Aggie!

  3. Kym says:

    I just found this via Pinterest – thank you for this recipe, it could definitely becoming dangerous in my house!


  4. Cheryl W. says:

    Oh my goodness, I want this so badly. I am diabetic though. What do you think it would taste like without any sugar? I can’t even do sugar substitutes like splenda, truvia or equal.

  5. lissel says:

    Cheryl W. – Have you tried agave nectar. It is supposed to be very low on the glycemic index.

  6. Kelsey/TheNaptimeChef says:

    Cheryl W – A drizzle of maple syrup or honey would taste fabulous. Since the puree isn’t sweetened it does well with a little sweetener. As Lissel suggested, Agave would be great, too!

  7. Brittany V says:

    What about greek yogurt instead of regular? How do you think that would taste?

  8. Kari says:

    Yes, try the agave nectar (organic blue is the best)… VERY low on the glycemic index.

  9. Jen says:

    Stevia does not raise blood sugar at all. It’s an herb that’s becoming pretty popular. You can eat the leaves fresh or dried or get an extract from it… even now in a powdered form, refined or raw green.

  10. dee dee says:

    Agave is super duper high in fructose!!! Higher than HFCS. Diabetics need to be aware. Saying Agave is low-glycemic is misleading… it is low in glucose, but the fructose can still cause blood sugar spikes and insulin issues. Also, there is a lot of misinformation out there leading people to think that Agave is “natural”. It’s actually highly highly processed. There really is no “good for you” sweetener, but Stevia seems to be the safest for peeps who need to watch their blood sugar.

  11. Cheryl W. says:

    Thanks for the suggestions. I forgot I have some agave nectar, and I believe it is the organic blue. I hadn’t tried any yet, because I wasn’t sure how it would effect my blood sugars but I guess this is the perfect recipe to try it out on. I can’t pass up frozen pumpkin yogurt.

  12. Brynn says:

    so, straining yogurt????

  13. Tiffany says:

    Can you do it without an ice cream maker? Like a blender?

  14. Kathryn says:

    I have been looking for delicious low-fat dessert recipes and this is definitely going on the list!! So delicious! I don’t have an ice cream maker, so I put it in a jar and every hour I’m going to mix it until it’s frozen. It tastes delicious, I just hope it freezes well!

  15. Alex B. says:

    This recipe looks so lovely, but I have no idea what pumpkin pie spice is! We don’t have it in the UK, and i’ve made pumpkin pie before and I think it had cinnamon in it, would this do? Any other suggestions appreciated! Thanks!

  16. Kelsey/TheNaptimeChef says:

    Hi Tiffany – yes, you can whip it together in the blender like a smoothie and then freeze it ina bowl. @Katheryn, it should freeze well. @Alex – Pumpkin pie spice is a blend of ground cinnamon, ginger, nutmeg, cloves and allspice. Here is a recipe for how to make it yourself. It is a very easy:

  17. Gina says:

    Pumpkin pie spice is mainly a mixture of ground cinnamon, ground nutmeg, ground ginger and ground cloves and/or ground allspice.

    Good recipe (makes enough for one pumpkin pie)
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground ginger
    1/8 teaspoon ground cloves and/or allspice

  18. Erin says:

    My boys and I made this last night for dessert. My youngest (and pickiest eater) LOVED it! I think next time I may lesson the amount of pumpkin spice and add a little more sugar, but it was great! Thanks for the easy recipe!

  19. Tracey says:

    I just made this, looked a lot darker than your pic. Also tasted pretty grainy not near the creamy-ness yours resembled. What could I have done wrong? Used my Cuisinart yogurt maker and Dannon light yogurt.

  20. Cassidi says:

    I was wondering how many servings this recipe makes?

  21. Carol Martoia says:

    I agree with the above comment. Mine turned out much darker and very grainy. Followed instructions and feel 1 T is not enough sweetener. Too bad because it looked delicious!

  22. Melia says:

    The entire recipe is 192 calories and 35 carbs if you use Carbmaster vanilla yogurt. If you substitute 2 packets of Stevia for the sugar it is 146 calories and 27 carbs.

  23. Hz says:

    Greek yogurt is strained yogurt…straining yogurt is how to make Greek. I’m currently freezing this recipe with Fage brand plain greek yogurt; I hope it turns out!

  24. Jamie says:

    OK, question. Did you strain one cup of yogurt and use just the thicker yogurt that was left, or did you strain enough yogurt for one cup of the thicker yogurt? I would love to make this! Sounds yummy!

  25. Kelsey/TheNaptimeChef says:

    Jamie, strain the yogurt and then measure it. The above yogurt is measured post-thickening. Or, you can use Greek yogurt which is already strained. Enjoy!

  26. Ally says:

    Love the simplicity of this recipe…I altered it a bit and I think it’d benefit those who are finding that their yogurt is turning out grainy/dark! I doubled the amount of yogurt I used and added an ingredient: cream cheese. It turned out perfectly, very smooth, very creamy, much like the image. Today I did 16 oz of pumpkin pie puree, 32 oz of light, vanilla yogurt, and a couple heaping spoonfuls of cream cheese, worked like magic. I sweetened it to taste and I use a Cuisinart Ice-21.

  27. kathy says:

    How much does the recipe make. The small amount of ingredients does not seem like it would be worth the effort to get out the gallon size ice cream freezer. I would like to try it but it will probably be in the freezer for the first try and then maybe double or triple the batch.

  28. scott says:

    Hi Ally – your version of this recipe sounds amazing. Did you strain the 32 oz of vanilla yogurt?

  29. Alana says:

    I JUST finished making this and I think my biggest comment would be to be careful of the type of yogourt you use. I think that has the biggest impact on the flavour. I had bought a new brand of Greek yogourt earlier this week and found it a little sour compared to other brands I’ve had before. I decided to use it up and make this recipe and I found the sourness from the yogourt quite prominent. I guess adding more sugar could help but I think I’d rather use a better tasting yogourt next time. I served it with a bit of Cool Whip and cinnamon and it was just like a pumpkin pie!

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  32. Betsie @ Cooking Ripe! says:

    I’d love to try this recipe since it sounds simple and I love pumpkin anything.
    Readers may like to use their own easy homemade pumpkin puree for this recipe:
    Readers may like to make their own easy homemade pumpkin puree to really get into the seasonal change (and use less processed food):

  33. Nicole Roy says:

    I tried this this recipe tonight and it was just an epic fail. The final product had a very strong pumpkin flavor. It literally tasted like frozen pumpkin pie purée. I followed the recipe exactly and mine did not look like or taste like it was suppose to.

  34. Kim Nance says:

    I just mixed this up only I am watching carbs so bought the greek plain yogurt and figured I would add sugar substitute and vanilla. I guess I used the canned pumpkin because I thought that was what was meant by puree. I’m not sure – it is in the freezer but doesn’t look the same color or texture as the picture. Plus, maybe it’s the greek yogurt, but it was very tangy even after adding more sweetener and vanilla. I will wait to see how it comes out. It really sounded great!

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  36. Lindsay @Artsy-Fartsy Mama says:

    This sounds amazing!!

    I featured your recipe on my blog, come by and check it out:

  37. Diane says:

    Thank you for the great recipe! I was searching for some new pumpkin recipes to try and found yours. I featured it, along with some other pumpkin recipes ( on my blog yesterday. I can’t wait to try it!

    Blessings! Diane from My Life as Robin’s Wife.

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  39. Ruthann says:

    I made this today and it needs a little tweaking. The problem is the sugar. When you make a pumpkin pie with 1 1/2 c. pumpkin, you use 3/4 c. sugar. Pumpkin is bland and needs sugar to make it taste good. I added 4 packets of Stevia, 1 T maple syrup and a splash of vanilla extract. Taste before you freeze. Then you can add more or less of these ingredients.

  40. Ruthann says:

    Nicole, I made it too and it needs some serious tweaking. The problem is the sugar. Pumpkin needs sugar or it tastes bland. Try about 5 packets of stevia, a splash of maple syrup and some vanilla extract. There is no way this is going to taste good with 1 T of sugar. if you want to use regular sugar, i would say at least 1/3 cup.

  41. lori miles says:

    for the frozen pumpkin yogurt, could a ice cream shake ball be used rather than an ice cream maker?

  42. leila says:

    It’s a great great recipe my friends and i love it!!!

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