High-Protein Pumpkin Pie Ice Cream

INGREDIENTS 2 cups plain nonfat Greek yogurt 2 cups pumpkin puree 2 tbsp pure maple syrup 1 tsp pumpkin pie spice 1 tsp vanilla extract Pinch of sea salt 1/4 cup chopped pecans, for topping INSTRUCTIONS 1. Blend the yogurt, pumpkin, maple syrup, spice, vanilla, and salt until smooth 2. Pour into a freezer safe container 3. Freeze 4 to 5 hours, stirring every hour for a creamier texture (or churn in an ice cream maker) 4. Let sit at room temp 10 to 15 minutes before scooping 5. Top with pecans and an extra sprinkle of spice Makes 6 servings 🍦 MACROS (per serving) Calories: 140 Protein: 14g Carbs: 12g Fat: 4g Fiber: 2g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Blend the yogurt, pumpkin, maple syrup, spice, vanilla, and salt until smooth

Step 2

2. Pour into a freezer safe container

Step 3

3. Freeze 4 to 5 hours, stirring every hour for a creamier texture (or churn in an ice cream maker)

Step 4

4. Let sit at room temp 10 to 15 minutes before scooping

Step 5

5. Top with pecans and an extra sprinkle of spice