SCD Recipe: Pumpkin Frozen Yogurt

I’ve always wanted to make it and now I finally tried Pumpkin Frozen Yogurt.

It’s pretty simple.


2 cups pureed cooked pumpkin
4 cups very thick yogurt (I used whole milk yogurt strained overnight)
1/2 cup honey (add a little more if you want it sweeter, this was mildly sweet)
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tbsp vanilla


  1. Strain yogurt overnight – for best results
  2. Combine all ingredients in blender
  3. Blend until smooth
  4. Pour into ice cream maker
  5. Follow manufacturer directions
  6. Thaw for 10 – 15 minutes before serving (mine froze pretty solid, but if you use even a high fat yogurt, it will probably be softer)
Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at
Sherry Lipp

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