Just when we thought fall was here to stay in upstate NY, summer has made a comeback this week. This has created quite a few critical dilemmas. Do I wear a short-sleeved or long-sleeved shirt on my morning run? Should I drink hot coffee or iced coffee? And, most importantly: do I eat summer dessert or fall dessert?
Why choose when you can have both? I’ve blended the best of both worlds with this pumpkin spice banana pudding. Refreshing yet comforting, simple and de-lish.
I enjoyed my surprisingly dense pudding with some graham cracker sticks. Graham crackers are right next to pretzels in my all-time favorite foods.
Don’t you just want to reach out and grab that stick?
Pumpkin Spice Banana Pudding
Makes 1 serving
1 banana, chopped and frozen
1/3 cup canned pumpkin
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
Place frozen banana pieces in food processor and mix until light and fluffy. Add remaining ingredients and mix until blended.