2 PIE PUMPKINS BAKED FOR 1 HOUR EACH @ 350 DEGREES.

INSTRUCTIONS: 

REMOVE PUMPKIN SEEDS AND PUREÉ BAKED PUMPKIN FLESH IN THE 64OZ VITAMIX CONTAINER AT THE HIGHEST SPEED UNTIL SMOOTH. ADD THE FOLLOWING INGREDIENTS BELOW. 

1/4 CUP COCONUT MILK

2TBS LEMON JUICE

1/2 TSP FRESHLY GRATED NUTMEG

1/2 TSP PUMPKIN PIE SPICE

3/4 CUP OF PURE MAPLE SYRUP

INSTRUCTIONS:

POUR MIXTURE INTO ICE CUBE TRAYS AND FREEZE OVERNIGHT. 

BLENDING INSTRUCTIONS. USE 64OZ VITAMIX CONTAINER:

ADD 1/2 CUP OF ALMOND MILK 

3 CUPS OF THE PUMPKIN ICE CUBES MIXTURE

4 PITTED DATES

2TBS PURE MAPLE SYRUP

PRESS START AND INCREASE THE SPEED TO THE HIGHEST. USING THE TAMPER, BEGIN TO PRESS THE INGREDIENTS DOWNWARDS TOWARDS THE BLADES. BLEND FOR 90 SECONDS. MIXTURE SHOULD BE DENSE AND MORE FROZEN THAN SOFT SERVE. 

FOR GRAHAM CRACKER CRUST MIXTURE:

USE 1 CUP OF GRAHAM CRACKER CRUMBS OR GRIND GRAHAM CRACKERS IN THE VITAMIX ON LOW SPEED. 

ADD 3 TSP OF COCONUT OIL

ADD 3 TSP OF PURE MAPLE SYRUP. 

MIX UNTIL GRAHAM CRACKERS BECOME MOIST AND PRESS THEM INTO THE BOTTOM OF THE SMOOTHIE BOWLS. 

POUR PUMPKIN PIE MIXTURE INTO THE SMOOTHIE BOWLS AND GARNISH WITH CANDIED PECANS. TOP  WITH GRAHAM CRACKER MIXTURE AND FRESHLY GRATED NUTMEG. 

SEE PHOTOS ABOVE. 

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