Frozen Pumpkin Yogurt Recipe and Tutorial

A few weeks ago Eliana and made a few batches of different pumpkin cookies, pumpkin bread, pumpkin muffins and pumpkin waffles (pumpkin overload! we love pumpkin!) and we had half a can of pumpkin left.  And even though I love to bake I was not going to make more cookies (at least not for another week or so lol)

So we made pumpkin yogurt. And then froze it. Into mini pumpkin shapes!

I mentioned in my post earlier this week that I was introduced to the idea of freezing yogurt into shapes by Keeley McGuire and Bent On Better Lunches this past summer. Ever since then we have kept frozen yogurt shapes in all different flavors in our freezer.  When it was hot Eliana loved to have them straight from the freezer as a snack.  She also loves to have them on top of some yogurt vanilla so she can "crunch" and "mush" them together.

To make your own Frozen Pumpkin Yogurt you'll first need to get your ingredients together.

Mix these ingredients well and fill a silicone ice cube tray. You may need to do a few rounds of freezing if you only have one ice cube tray. We decided to use this pumpkin silicone ice cube tray we found at the dollar store.

After freezing gently pop out your yogurt and it should look something like this:

You can use silicone baking cups to freeze your yogurt too. They would fit perfect into a lunchbox as well and would defrost by lunchtime. We used pumpkin silicone cups we found at Christmas Tree Shops.

After your pumpkin yogurt is frozen pop them out of the mold and place into a freezer bag or container and keep in your freezer. Take them out when needed. Or put them in your lunchbox. Simple as that! Who knew frozen yogurt shapes were that easy! :)

Frozen Pumpkin Yogurt
Ingredients:*
1/2 can of pumpkin (about 7 oz)**
1 cup of vanilla yogurt
2 tsp of ground cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves (optional)
1 tsp of sugar (optional)

Instructions:
Mix all ingredients together. 

...and voila! that is it! You can eat it now or freeze it. We prefer the latter.

To Freeze:
*pour pumpkin yogurt into pumpkin silicone ice cube tray (or regular ice cube tray, or another shaped silicone ice cube tray)
*freeze for a few hours.
*once pumpkin yogurt is frozen you can remove them from the tray and place in a freezer bag or freezer container.
*pop a frozen pumpkin yogurt in a lunchbox or eat for a snack!

*The ingredients are estimated, and are completely flexible! Everything is optional and should be made to your taste preferences! Put more pumpkin, or more yogurt, or better yet more cinnamon (you can never have too much cinnamon!) We started off with small amounts and I let Eliana be the taste tester. She asked for more cinnamon and so I added more cinnamon in small increments until she said it was good. I would encourage you to have your kid be your taste tester too!
**Depending on which brand of pumpkin you use your frozen pumpkin can look orange, or more of a muted orange. Either way works but we prefer Libby's Pumpkin (what we used in these pictures).

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