-1 cup pumpkin puree
-1 banana, sliced
-1 cup soy or almond milk
-1/4 teaspoon ground cinnamon
-2 tablespoons brown sugar
-1/4 teaspoon vanilla extract
First spoon pumpkin puree into a resealable bag and freeze, about 8 hours to overnight.
The next day remove the pumpkin from freezer and allow to soften at room temperature, about 5 to 10 minutes.
Pour soy or almond milk in your blender and add pumpkin, brown sugar, banana, vanilla extract and cinnamon. Blend until smooth, for about 3 minutes.