1. In a large bowl combine the pumpkin purée with vanilla, honey, and spices. Mix well.
2. Using a 1 ounce scoop, or spoons, portion out the pumpkin mixture onto a plastic wrapped sheet tray.
3. Place the tray of pumpkin scoops into the freezer and let them harden.
4. Once the pumpkin is firm transfer the mini scoops into gallon freezer bag.
5. Label and date the bag and return pumpkin to freezer.
1. Fold the open edges of a gallon freezer bag over and set aside.
2. Cut the ends off the bananas.
3. Run the knife down the long edge of the banana making a slit just deep enough to cut through the peel, but not into the banana.
4. Remove the banana from the peel and cut in half.
5. Lay the banana halves inside the gallon freezer bag.
6. Keeping the bananas flat, fold the open edges of the freezer bag back over.
7. Press out the air, seal tight, label and date.
8. Keeping the bananas flat, transfer the freezer bag to a separate sheet tray and place in the freezer. Or carefully lay the bag of bananas flat inside the freezer until they harden and no longer stick to one another.
With all of the work done in advance making a tasty smoothie is 1 cup of your favorite milk or milk substitute and few minutes of blender time away.
1. In the blender combine 1 whole frozen banana (2 halves), 3 frozen pumpkin scoops, and 1 cup of liquid.
2. Cover tightly and blend on the highest setting until the fruit is combined and the shake thickened.
If your bananas were really big or the smoothie is too thick just add more liquid until it is just right for you.
It isn’t in the ingredient list, but 1 scoop of your trusted vanilla protein powder is a excellent addition to this smoothie. Just add the protein powder into the blender with all the ingredients.