Fall is here! One of the many reasons that I love Fall, like so many of you, is the incorporation of sweet and warming pumpkin into all manner of dishes (though, I really do feel like pumpkin spice popcorn and salmon have taken the whole pumpkin craze too far). Anyway, I am a big pumpkin fan and get very excited to eat more of it this time of year.
YAY PUMPKIN! #basicanddontcare
Southern California, however, doesn’t always get the memo that it is Fall and we want to cozy up against crisp weather. No, October here by the beach typically brings random heat waves that trump the temperatures that Summer brought. It’s annoying. But I have learned to adapt to it by getting my pumpkin dessert fix through cooling, but seasonally tasting Pumpkin Ice Cream! And anyway, who doesn’t love ice cream any time of year regardless of the outside temperature?
You’ll recall in the Summer that I posted a recipe for my Vegan Chocolate Peanut Butter Banana Nice Cream; a recipe that utilizes frozen bananas, cocoa, and peanut butter to make a cool and sweet dessert that is totally guilt free. Well, Oops! I did it again because I’ve now made a Vegan Nice Cream that highlights the flavor of the season: PUMPKIN!
Oops! I made another Vegan Nice Cream recipe!
This delicious dessert utilizes the base of frozen bananas with unsweetened pumpkin puree, good and smoky maple syrup, and pumpkin spices to create a dessert that is cooling and sweet with the flavors reminiscent of pumpkin pie and lots of nutritious benefits. This recipe is simple and inexpensive, and also healthful and seasonally comforting. I hope you enjoy my Vegan Pumpkin Nice Cream!
Vegan Pumpkin Nice Cream
Ingredients:
- 6 bananas, cut into chunks and frozen
- 12 oz. organic pumpkin puree, unsweetened (about ¾ of a 15 oz. can)
- 3 tablespoons maple syrup
- 1 ½ tablespoons pumpkin pie spice
- 1 teaspoon cinnamon
Directions:
Pulse the frozen banana pieces in a food processor until blended and resembling vanilla ice cream. This can take some time and you may need to scrape down the sides of the bowl, so be patient.
Add the pumpkin puree, maple, and spices. Puree until smooth. Pour into a freezer safe bowl and freeze until solid.
Defrost and serve into bowls, topping with additional pumpkin pie spice and nuts as desired. Enjoy!
Johnny La Pasta 