This recipe has been one I’ve been dreaming up since last fall. I have always wanted to make homemade pop-tarts since I’ve seen them popping (haha cheesy I know) up at my favorite bakeries around town. I’ve been making different kinds of pie and experimenting making my own crusts, but this time I decided to go with store bought and see the difference. Not quite as flaky and buttery, but the time saved is worth it in this case. Since there is a lot of dough handling for these, a store bought crust will work great. Pumpkin is one of my favorite things to bake with because it add tons of moisture without the need for lots of other ingredients. And hello, this is the only time of year we really get to indulge in pumpkin. Maybe pumpkin-mania has gotten a little overload the past few years, but pumpkin will remain one of my fall favorites!
Woohoo it is definitely time for fall treats and I am in full swing! I’ve made ice cream before, and it was a lot easier than I thought. I came across several different recipes for ice cream made out of frozen bananas and thought that it sounded interesting. Plus, so many of my friends are dairy-free for a host of different reason, so I’ve tried my fair share of vegan ice creams and decided to take a stab at my own. I found out through some recipe research that bananas naturally contain lots of pectin, the stuff that makes them sticky, which is commonly used in jams and jellies to make them thicken. Thus making bananas great for ice cream because once they are blended, they have a creamy texture without all the, um, cream. A little pumpkin and some spices and voila, an easy treat! Check out the end of the post to see my describe how to make this treat and some Mini Pumpkin Spice Pop- Tarts on Good Day Austin!
8 cups frozen and sliced bananas
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground all spice
1/2 teaspoon nutmeg
1/4 teaspoon kosher salt
Seeds of one vanilla bean or 1 tablespoon vanilla extract
1/4 cup almond milk as needed for blending
Optional: Chocolate sauce for drizzling
Begin by slicing bananas and freezing for about 2 hours.
Next, place frozen bananas into a blender or food processor. Mix until smooth. Add almond milk 2 tablespoons at a time as needed until blended.
Add spices and pumpkin and puree until smooth.
Place into to a freezer safe container. Drizzle with chocolate sauce if you want.
You can eat it now, it will be more like frozen yogurt. Or freeze again for an hour or overnight.
Perfect treat for this fall! Easy and fun to make!
Who is as excited as I am about Thanksgiving next weekend? I mean hello my entire existence revolves around food! This is my mecca of day if you know what I mean. I am kicking off my celebration on Sunday with 5o or so of my closest friends for a Friendsgiving Fiasco! Have y’all gotten into the Friendsgiving thing? I’m telling it is where it’s at. I love seeing all the different traditions and family recipes come together. Lots of fellowship, lots of wine, oh and I got a fire pit this year. Hello pumpkin pie smores! This girl is comin’ atcha so you better watch out (better not cry… ok ok too soon)