Ready for more pumpkin recipes? I hope so, because I have a few more up my sleeve, and it's only mid-October. Pumpkin is fair game at least through Thanksgiving.
This recipe started with the idea to make pumpkin frozen yogurt. I know, sounds yummy, doesn't it? Unfortunately for me, I haven't been blessed with an ice cream maker as of yet, and I was worried that it wouldn't be good if I tried to make it without one.
So I improvised.
I blended up the ingredients for pumpkin frozen yogurt, and then poured them into a glass for sipping. Pumpkin lassi, anyone?
If you don't already know, the lassi I'm referring to here has zero affiliation with the beloved collie of old-timey television fame. This lassi is a yogurt-based beverage native to India. Traditionally, a lassi is either savory, made with salt and spices, or sweet, and blended with sugar and fruits.
A pumpkin is a fruit, right?
So this is my unconventional take on an old favorite. I've blended pumpkin puree, maple syrup, and pumpkin pie spice into the yogurt for a refreshing autumn treat. It's like drinking pumpkin pie.
If you happen to be one of the lucky ones with an ice cream maker, throw this mix in for a frozen treat. And please let me know how it turns out!
Pumpkin Lassi (or frozen yogurt)
serves 4 - 6
32 oz. plain Greek-style yogurt
1 1/2 C. pumpkin puree
2 1/2 tsp. pumpkin pie spice
1/4 C. maple syrup
1/4 tsp. vanilla extract
pinch of salt
ground nutmeg (optional)
cinnamon sticks (optional)
- Put all ingredients into a blender, and blend until well combined. (If making frozen yogurt, put mixture into ice cream maker at this point, and freeze according to manufacturers instructions).
- If lassi is too thick, add water 1 tablespoon at a time, blending between additions, until desired consistency is reached.
- Pour into glasses, garnish with ground nutmeg and a cinnamon stick. Serve cold.