With this recipe for Pumpkin Pie graham cracker Nice Cream My goal this fall is to enjoy all of my favorites while staying on track! This is my take on the DQ pumpkin pie blizzard. Only 2 points for the entire bowl! Pumpkin spice is definitely a fall favorite. Once October hits, it pops up in everything from coffee to cake and casseroles to chili. It’s also delicious in homemade “nice” cream!
Ingredients
- Banana
- 2 large ripe
- Canned pumpkin puree
- ¼ cup s
- Plain unsweetened almond milk
- 2 Tbsp
- Pumpkin pie spice
- 1 tsp
- Vanilla extract
- 1 tsp
- 1 Graham cracker square
Instructions
- Peel the bananas; cut into 1-inch chunks and place them in a large zip-close plastic freezer bag (or container). Seal the bag; freeze the bananas until frozen solid, 2 to 3 hours.
- Place the bananas in a food processor; puree, scraping down the sides with a rubber spatula. Add the pumpkin puree, almond milk, pumpkin spice, and vanilla; pulse to combine. Serve immediately or for a firmer texture, transfer the mixture to a container and freeze until ready to serve (allow to soften about 10 minutes at room temperature before eating). crush up one sheet of graham crackers to give it an extra crunch
- Serving size: 1/2 cup