Frozen Yogurt Chocolate Orange Pumpkins

Can you believe that this time next week Halloween will have gone and it will be November 1st?

I’ve heard people say it loads of times – “This year is going by so fast!” – but it never really meant much to me. This year, I totally get it. It seems like only a few seconds ago I was writing lists and lists of Christmas presents I wanted to buy, had already bought, was thinking of buying, definitely wasn’t going to buy… (my organizational skills are so fun and not annoying at all) and now it’s almost that time of year again.

Halloween is less than a week away, and I don’t have nearly as many funky Halloween recipes on my Halloween page as I would like, so I decided to quickly whip up a simple Halloween recipe that could be put together fast with ingredients you probably already have at home. Enter Chocolate Orange Pumpkins.

I bought this really cute Silicone Pumpkin Mold last year and it’s become my favorite Halloween baking piece! All the faces are different – spooky, happy, scary… It’s almost like each pumpkin has its own personality. They’re super-easy to whip up and require hardly any ingredients, which is always a win in my book. Just make sure you take them out of the freezer and allow them to warm up for about 10 minutes before serving. Otherwise, you end up scraping teeny tiny pieces of orange frozen yogurt off with your spoon and almost cracking your teeth trying to eat the chocolate layer.

Frozen Yogurt Chocolate Orange Pumpkins

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 6 pumpkins


  • 1 cup dark chocolate chips, melted
  • 1 1/2 cups Greek yogurt
  • orange juice from 2 oranges
  • 1/2 cup powdered sugar
  • few drops orange food coloring


  1. Melt the chocolate chips in the microwave and spread a thick layer of melted chocolate into the bottom of your pumpkin molds. Place in the freezer for a few minutes to firm up.
  2. Beat together the Greek yogurt, orange juice, powdered sugar and orange food colouring.
  3. Divide the yogurt mixture evenly between pumpkin molds, pouring it on top of the chocolate. Place in the freezer for at least 3 hours to set.
  4. Pop each pumpkin out of its mold about 10 minutes before you want to serve, so it has time to soften up.

Here are the link parties I link up to.

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