Pumpkin Frozen Yogurt

Maria said she wanted soup for dinner. No soup was served. Instead we had lots of salad and then heaping portions of pumpkin frozen yogurt. 

Unless fall decides to be fall we're not having soup for a while. The spiced apple cider I bought with the intention of drinking on coldy nights is being used to make popsicles to help cool us down during the day.

Like my blackberry frozen yogurt recipe this pumpkin variation is just as easy. I used store bought honey greek yogurt and canned pumpkin puree. Yup, easy! If you don't have an ice cream maker I think you should get one. I'm serious. They are so fun and so handy, AND I see them all the time at thrift stores. For $5 you can probably find a used one, specially this time of year when summer is [supposedly] over.

1 1/2 cups Pumpkin Puree
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups Honey Greek Yogurt

In a large bowl mix the pumpkin puree, brown sugar, cinnamon, and nutmeg. Add the honey greek yogurt to the bowl and fold over the pumpkin mixture until well incorporated. Add the pumpkin yogurt mixture to your ice cream maker and follow the manufacture's directions.

Enjoy on a warm fall day!