Pumpkin Pie Frozen Yogurt Tasty Recipes

Related:Popular Recipes Camp Bread

Looking for recipes Pumpkin Pie Frozen Yogurt, each of our site provides recipes Pumpkin Pie Frozen Yogurt that a person need Listed here are the tested recipes Pumpkin Pie Frozen Yogurt that will you need

Pumpkin Pie Frozen Yogurt

"Creamy pumpkin frozen yogurt tastes like pumpkin pie turned inside out in this frozen confection. Stir pieces of cinnamon-spiced piecrust into the dessert to add crunch and flavor. The sweet-treat kicker: heavenly caramel-pecan sauce."

Ingredients :

1 (9 inch) ready-to-use refrigerated pie crust
Granulated sugar
Pumpkin pie spice (optional)
5 (5.3 ounce) containers VOSKOS® Nonfat Honey Greek Yogurt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons vanilla
1/2 teaspoon pumpkin pie spice
Caramel-Pecan Sauce:
3/4 cup butter
3/4 cup packed brown sugar
1/2 cup whipping cream
1 cup coarsely chopped pecans, toasted*

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H35M

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(R) 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.

Notes :

*Tip: To toast pecans, preheat oven to 350 degrees F. Spread the pecans in a shallow baking pan; bake for 5 to 10 minutes or until toasted, shaking pan once or twice.

I want to thank visiting our blog. avoid forget to bookmark each of our site, if our internet site provides the best quality recipes.