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Happy Wednesday, friends!
We are barreling through October — can you believe it?! I am hanging onto summer for dear life – truly. As much as I love a cozy sweater, I am so sad to say goodbye to the warm weather!
Well — the only silver lining…is that it is now officially PUMPKIN SEASON.
Which — if you can’t tell by the permanent orange hue to my skin…I freaking LOVE pumpkin, and I eat it all year long.
In fact…tonight’s recipe is one of my absolute FAVORITES. And something that I make multiple times a week because it is just THAT GOOD.
Introducing….PUMPKIN PIE NICE CREAM!
Hoooooly cow, you guys. Beware — this will become an obsession that you just won’t be able to break that will have you buying pumpkins in July!
Anywho — this beauty is gluten free, vegan, paleo and Specific Carb Diet friendly.
And it takes like exactly like freaking pumpkin pie!
*And just as a protip* — since this recipe uses frozen bananas and pumpkin, this is a TERRIFIC meal/snack/dessert to MEAL PREP! You can make a bunch of little freezer bags ahead of time so that this tasty treat is on hand whenever you want!
SO without further ado…
Here’s What You Need: (Serves 1)
1 banana, sliced and frozen
1 cup cooked pumpkin or butternut squash, frozen
Splash (1 Tbsp) Coconut milk
1/4 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1/2 cup raw cashews cashews
1 Tbsp almond butter
1/8 tsp salt
1 Tbsp honey — OR — 1 Tbsp pure maple syrup — OR — 1 Tbsp French Vanilla Liquid Stevia ((SCD use honey))
Garnish: (all optional)
flaked unsweetened coconut chips
mini chocolate chips or cacao nibs
crumbled GF ginger snap cookies (Oh my gosh, yum!) (And THIS brand is bomb!)
crumbled GF graham crackers
Food Processor (This is the one I use and love)
OR Vitamix Blender
Good Chef’s Knife (My recommendation)
Slice your banana into coins, put them in a plastic freezer bag, and freeze for at least 4 hours, preferably overnight – until completely frozen.
Cook your pumpkin or butternut squash. I do this by baking it in the oven at 400 degrees for an hour, but you could also steam it on the stove.
To cook it, I **carefully** slice it lengthwise, scoop out the seeds, and then place it cut-side-down on a tinfoil-lined baking sheet. Bake for 1 hour at 400 degrees F, or until tender.
Then, after it’s cooled, I place it in a freezer bag, and freeze for at least 4 hours, preferably overnight.
To prepare: Place the cashews in the food processor, and process until they form a fine powder. Add your spices and frozen banana and pumpkin and almond butter, and process until it forms a thick, custard-like consistency. You’ll need to scrape the sides several times. Add your sweetener at the end, and process until it gets incorporated.
OH MY GOSH – THIS IS SUCH A TREAT. I mean, I hope you can tell from my virtual enthusiasm – but this dish is POPPIN!
It’s creamy, it’s rich, it’s got all those fall flavors you know and love.
And it’s so thick that you can literally flip the spoon upside down and it won’t budge! Just like a Dairy Queen blizzard!
And plus — it’s healthy!
It is packed with nutrients and protein and healthy fats.
And plus — pumpkin/butternut squash is a powerhouse of vitamins and minerals. It’s a terrific source of Vitamin A, Vitamin E, Folate — while bananas are, of course, packed with potassium.
It’s literally a win-win.
And you can dress it up with whatever toppings you like! I personally love the crunch of the pumpkin seeds and coconut chips, but you can let your imagination run wild. I think crumbled ginger snap cookies on top would be OUT OF THIS WORLD.
Safe to day, I DEMOLISHED IT!
So there you go! Skip the pumpkin spice latte and instead, whip yourself up a batch of this gorgeous deliciousness!
What’s YOUR favorite pumpkin treat?!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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