As thrilling and satisfying as making ice cream from scratch can be, the effort, energy and time that it takes to use an ice cream machine is sometimes just too much for me. Rather than succumb to the high-calorie pumpkin ice cream options at the grocery store or self-serve frozen yogurt concoctions that are often loaded with sugar and other additives, I took it upon myself to make this easy pumpkin frozen yogurt from scratch.
It doesn't require an ice cream machine or any fancy equipment to whip up this simple, low-sugar recipe. Be sure to keep an eye on the frozen yogurt once you put it in the freezer; if you let it sit there longer than 2 hours, the texture will become extremely icy and unpleasant. If you keep it in there anywhere between 1-2 hours, the Greek yogurt and cream cheese will thicken ever so slightly, creating that same creamy mouth feel of a swirl of frozen yogurt. Top with cinnamon, nuts, or dark chocolate syrup for a little extra excitement.