One of the best things about fall and winter is the abundance of pumpkin inspired recipes and sweets. Pumpkin lattes, pumpkin soup, pumpkin pie, and today pumpkin cheesecake frozen yogurt. It’s the best of two already delicious worlds combining the decadent smoothness of cheesecake with the tart chewiness of frozen yogurt. This recipe was one of those tests that was either going to be a triumph or an icy, glob of frozen failure. I’m happy to say that it was a true winner and may very likely find it’s way to our Christmas dinner table this year! So good! It’d be unbelievable on top of pies too. The maple praline pine nuts are optional but really quite amazing and super easy. You could also use pecans instead like the toasted maple pecans from last week’s post.
Give this sweet baby a try!
- 8 oz neufchatel cream cheese, softened
- 1 cup pumpkin puree
- 1-1/4 cup quickly strained full fat yogurt
- ½ cup coconut milk
- 1 Tablespoon cornstarch
- ¼ cup evaporated cane juice (unrefined sugar)
- ¼ cup high quality maple syrup
- 3 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- pinch salt
- 1 cup pine nuts
- 1 Tablespoon butter
- 3 Tablespoons maple syrup
- 1 Tablespoon pumpkin pie spice
- In a small bowl, whisk together cornstarch with 2 Tablespoons of the coconut milk to make a slurry.
- In a large bowl, place cream cheese, yogurt, pumpkin puree and a pinch of salt.
- In a heavy bottomed pot heat the rest of the coconut milk, sugar and spices stirring CONTINUOUSLY. Bring to boil, add slurry, whisk for one more minute.
- Remove from heat and pour into the bowl with cream cheese, yogurt, pumpkin puree and salt. Mix with a hand mixer until smooth.
- If still warm, cool in an ice bath. Spin in ice cream maker for 20 minutes or until done.
- Spoon frozen mixture into air-tight container, sprinkling in ⅓ cup of praline pine nuts as you go if desired, and freeze.
- Remove from freezer 15-20 minutes before serving to allow to soften.
- Preheat oven to 325 degrees.
- Melt butter and heat syrup, mix in salt and spices, add nuts and toss to coat.
- Spread on parchment lined baking sheet and bake for 4 minutes. Stir and bake for 4 more minutes. Stir once more and bake for 2 minutes.
- Stir to break up any clumps as the nuts cool.
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