Yesterday I made pumpkin bread, and I had leftover pumpkin puree and lowfat coconut milk. Of course I did not want to waste it, but thought I might have a pin or two on Pinterest that could help me out. Sure enough this pumpkin frozen yogurt recipe was just what I needed.
In a metal bowl, combine 1 cup pumpkin puree, 1/4 cup coconut milk, 1/2 cup plain Kefir, 1/4 teaspoon all-spice, and 1/4 teaspoon ground nutmeg. Blend together. Cover and place in freezer, stirring every half hour until to you reach the desired consistency. Enjoy!
This pumpkin dessert was icy like a Jello Pudding Pop (chocolate was always my favorite) and tasted like the pumpkin yogurt I made this fall.