Pumpkin Pie with Gingersnap Crust

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Ingredients

• 2 2 3- 3oz ripe bananas, 3- 3oz frozen spiced pumpkin cubes.
• SPICED PUMPKIN CUBES
• 1 1 1/2 (15 oz.) Pumpkin Puree 1 tsp ground cinnamon 1/2 tsp ground nutmeg

Preparation

Step 1

GINGERSNAP CRUST

Ingredients: 8 oz. bag gingersnap cookies (approx. 34 small cookies), 4 tablespoons coconut oil, Pumpkin Pie Yonanas

1. Preheat oven to 365 degrees
2. In a food processor, pulse gingersnap cookies until they resemble fine grains of sand
3. In a bowl combine gingersnap cookies 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.2 frozen ripe bananas, 3- 3oz frozen spiced pumpkin cubes*

Directions:
1. Insert one frozen banana
2. Add 3 oz frozen spiced pumpkin (3 frozen cubes)
3. Insert second frozen banana
4. Stir in bowl to combine

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