Pumpkin Pie with Gingersnap Crust

PUMPKIN PIE WITH GINGERSNAP CRUST

Ingredients: 250g packet of ginger biscuits, 4 tablespoons coconut oil, Pumpkin Pie Yonanas

1. Preheat oven to 185 degrees
2. In a food processor, pulse ginger biscuits until they resemble fine grains of sand
3. In a bowl combine ginger biscuits and 4 tablespoons coconut oil. Note if coconut oil is solid place jar in pan of warm water until it liquefies
4. Form crust in pie shell and bake 15-18 minutes
5. After pie shell cools, fold in double recipe of Pumpkin Pie Yonanas*
6. Freeze minimum 4 hours or overnight.
7. Thaw 5 minutes

*Combine Pumpkin Yonanas in bowl evenly before folding into crust.

PUMPKIN PIE YONANAS

Ingredients:

2 frozen ripe bananas, 3 frozen spiced pumpkin cubes*

Directions:
1. Slightly thaw your frozen fruit prior to putting through your yonanas maker
2. Insert one frozen banana
3. Add 85g frozen spiced pumpkin (3 frozen cubes)
4. Insert second frozen banana
5. Stir in bowl to combine

*If you want more pumpkin spice flavor, add more pumpkin cubes

SPICED PUMPKIN CUBES

Ingredients: 425g Pumpkin Puree 1 tsp ground cinnamon 1/2 tsp ground nutmeg

Directions: In a bowl combine one 425g pumpkin puree with 1 tsp vanilla extract, 1 tsp ground cinnamon and 1⁄2 tsp ground nutmeg. Spoon spiced pumpkin puree into ice cube trays and freeze. One spiced pumpkin ice cube is approximately 29g Makes approximately 15 cub