Pumpkin Ice Cream


Ingredients:

• 4 medium bananas, sliced and frozen overnight
• 1 cup pumpkin puree (sugar free)
• 1/4 cup maple syrup
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/2 tsp. pumpkin spice, no sugar added if purchased
• 1/4 cup chopped pecans

Instructions:

Using a food processor, blend the bananas, pumpkin, maple syrup, and spices thoroughly. Transfer to a freezer-safe container and freeze for at least 24 hours. Top with pecans.

(Makes 6 servings)

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