Dessert

Mini Pumpkin Pie "Ice Cream" Cake is for Dessert.

Mini Pumpkin Pie "Ice Cream" Cake takes 10 minutes to prepare.

Mini Pumpkin Pie "Ice Cream" Cake takes several minutes to cook.

Mini Pumpkin Pie "Ice Cream" Cake makes 1 servings.

The ingredients for Mini Pumpkin Pie "Ice Cream" Cake are:

Crust:
15 grams rolled oats
15 grams medjool dates (soaked until soft - keep soaking water for banana ice cream, if needed)
cinnamon, nutmeg, pumpkin pie spice to taste
vanilla to taste
pinch of sea salt

Filling:
60 grams frozen (peeled) banana chunks
60 grams pumpkin puree
date soaking water (if needed)
cinnamon, pie spice, vanilla
stevia to taste (optional)

Here is how you make Mini Pumpkin Pie "Ice Cream" Cake:

Process crust ingredient in blender/food processor until oats are crumbly and dates are pureed. It should be a nice, thick mush. If too thick, add a tiny bit of date soaking liquid. Too sticky, add more oats.Press crust into bottom of small ramekin or mug. Place in freeze to firm up while you make the filling. Process all filling ingredients, except date liquid, until smooth and thick, like soft serve texture. If necessary, add date liquid a bit at a time until texture is as desired.Pour into chilled crust and place in freezer until firm.Number of Servings: 1Recipe submitted by SparkPeople user LEONALIONESS.

The nutritional information for Mini Pumpkin Pie "Ice Cream" Cake is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 188.9

• Total Fat: 1.4 g
• Cholesterol: 0.0 mg
• Sodium: 7.3 mg
• Total Carbs: 42.7 g
• Dietary Fiber: 6.0 g
• Protein: 3.3 g

The dietary needs meet for Mini Pumpkin Pie "Ice Cream" Cake is Vegan