I’ve had my hands full the last two days breaking in Miko, our newly adopted rescued chihuahua, who is currently snoring in my lap after another intense play session. When we first brought him home Saturday, he was a calm and sweet little guy. Sunday he turned into a wild party animal thinking our cats were there for his personal barking and chasing entertainment. Lots of can shaking and the addition of new toys later, I’m getting the situation under control. I went on a PetSmart shopping spree after work grabbing five new toys for the little guy and I think he likes them.
Toys are a new thing for me since our other chihuahua has no interest in toys or chewing at all looking at me like I’m nuts when I try to play fetch with her.
Miko adores his new toys and doesn’t seem to get tired of me sending him skidding down the laminate hallway after them.
Or shaking them over and over.
And determined to chew the squeakers out of them.
It’s non stop action here lately! But I did find time to perfect a new fall dessert and a trick for plenty of raw fall treats. I bought a larger sized pie pumpkin for the raw pumpkin pie I made two weekends ago,
And while seeding, chopping, skinning, and shredding it was fairly labor intensive, it created about 4-times more than the shredded pumpkin amount I needed for the pie.
In completely filled my 14-cup food processor which is a lot from a little pumpkin!
I stored two large bags of fresh, shredded pumpkin in my freezer for smoothies and other creative uses. And the creative juices got flowing when I was craving a frozen dessert this weekend.
Pumpkin Pie Ice “Cream”
- 1 cup frozen banana chunks
- 1 cup frozen, shredded pumpkin
- 1/4 tsp. freshly grated ginger
- 1/2 tsp pumpkin pie seasoning
- 2 droppers of stevia extract, 1 pitted medjool date, or 1 tbsp. agave nectar
Place all ingredients into a food processor fitted with the “S” blade and pulse to desired texture. Serve and enjoy. Makes 2 servings.
The texture was very much like ice cream and the flavor like a creamy, frozen pumpkin pie custard.
Rich, creamy, and delightful.
This recipe came together fast, in under 10 minutes, and totally enjoyed by us.
I loved the slightly chunky texture of the pumpkin, but you can run the food processor longer for a smoother texture.
Keeping shredded fresh pumpkin in the freezer has been great, I need to make it a new fall/winter tradition! For as many treats and smoothies as I’ve gotten out of my stash so far, it’s worth the effort – a raw foodie’s version of canned pumpkin. :-)