Pumpkin Yogurt Pudding Recipes

PUMPKIN FROZEN YOGURT

Pumpkin Frozen Yogurt image

A yummy pumpkin frozen yogurt for a delicious treat!

Provided by TeenChef14

Categories Fruits and Vegetables Vegetables Squash

Time 2h35m

Yield 8

Number Of Ingredients 7

Ingredients

1 (15 ounce) can pumpkin puree
1 ½ cups low-fat plain Greek-style yogurt
½ cup maple syrup
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves

Steps:

In a large bowl, mix together the pumpkin, yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves until smooth. Refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. Pack the frozen yogurt into a sealed container, and freeze until serving time.

Nutrition Facts : Calories 94.7 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 146.1 mg, Sugar 15.3 g

PUMPKIN YOGURT PUDDING

Pumpkin Yogurt Pudding image

For a light and fluffy dessert with the great fall taste of pumpkin, give this simple recipe a try. - Sally Helfer, Houston, Texas

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1 cup vanilla yogurt
1 cup canned pumpkin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Steps:

Combine all ingredients in a bowl; stir until smooth. Refrigerate until serving.

Nutrition Facts : Calories 75 calories, Fat 0 fat, Cholesterol 2mg cholesterol, Sodium 38mg sodium, Carbohydrate 15g carbohydrate, Fiber 4g protein.

PUMPKIN YOGURT PUDDING

Pumpkin Yogurt Pudding image

Make and share this Pumpkin Yogurt Pudding recipe from Food.com.

Provided by dicentra

Categories Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups vanilla yogurt
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
aerosol whipped cream
ground cinnamon, for dusting

Steps:

Combine yogurt, pumpkin, and pumpkin pie spice in a bowl; mix well.
Spoon into dessert dishes.
Refrigerate for 10 minutes or until ready to serve. Garnish with whipped cream and cinnamon.

Nutrition Facts : Calories 83.7, Fat 4.1, SaturatedFat 2.6, Cholesterol 15.9, Sodium 56.9, Carbohydrate 7.9, Fiber 0.2, Sugar 6.1, Protein 4.6

PUMPKIN PIE WITH GREEK YOGURT

Pumpkin Pie with Greek Yogurt image

Let me start by saying I have disliked pumpkin pie my entire life, until a dear friend passed this one along to me last year. It originally called for sour cream in place of Greek yogurt, but in my bid to make it healthier, I switched it up and it works beautifully! Enjoy!

Provided by Stephanie Just Steph

Categories Fruits and Vegetables Vegetables Squash

Time 2h5m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup plain Greek yogurt
2 cups pumpkin puree
¾ cup cane sugar
2 eggs
2 tablespoons molasses
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon grated fresh ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 (9 inch) prepared chocolate cookie crumb crust

Steps:

Place a double layer of cheesecloth in a strainer over a bowl, making sure there is enough space below the strainer to contain any dripping liquid. Pour Greek yogurt into the strainer and allow to drain for 1 hour. Transfer yogurt to a large bowl; discard cheesecloth and dripping liquid.
Preheat the oven to 425 degrees F (220 degrees C).
Add pumpkin puree, sugar, eggs, molasses, cinnamon, salt, ginger, nutmeg, and cloves to the yogurt and beat with an electric mixer until blended. Pour pumpkin batter into cookie crust.
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until edges are firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Set the pan on a wire rack, and allow to cool.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 31.5 g, Cholesterol 46.8 mg, Fat 12.5 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 3.6 g, Sodium 514 mg, Sugar 18.4 g

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Transfer the pumpkin-yogurt mixture to small (3-oz) serving goblets or small mason jars. Cover and refrigerate for 30 minutes or overnight.
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