Beware… this is terrifyingly delicious.
Fell in love with the Vegan Yack Attack site awhile ago, and I’ll be trying this recipe this weekend (I’m overloaded on pumpkin. Can you tell by my posts?).
Tip: A great way to save money is to buy veggies in season and buy TONS of them. You can make pumpkin soup, sorbet, sauce and more to freeze for later. Before Halloween’s over, pick up a few extra ones at the market and take an afternoon to make yourself cheap & healthy eats for the winter. Most foods will keep for up to 6 months if stored properly (airtight containers).
- 2 cups Frozen Pumpkin (Not pumpkin filling! Pure pumpkin)
- 1/2 Cup Non-Dairy Milk
- 3 Tbsp. Maple Syrup (or agave)
- 1 Tbsp. Pumpkin Pie Spice
- Throw all of the ingredients in either a high-speed blender or food processor and puree until very smooth. Then, as I mentioned either eat it then as soft serve or freeze it for a little bit to get a more ice cream feel.
See more tips & pics here.
(photo by Vegan Yack Attack)