Enjoy pumpkin pie “ice cream” year-round with this easy-to-make recipe.
3 medium bananas, sliced and frozen
1 can (398 ml/14 oz) pumpkin purée
1⁄3 cup maple syrup
- Allow banana to sit at room temperature for 1–2 min prior to use.
- In a food processor, blend all ingredients. Pour into freezer-safe dish and freeze at least 4–6 hours. Scoop and serve.