3/4 cup coconut milk [affiliate link]
4-5 tablespoons of butternut squash (did you know that MUCH of the
time, pumpkin pie in the can is ACTUALLY butternut squash? I found
that out recently, just google it!)
1 egg yolk
1 teaspoon homemade vanilla [affiliate link]
1 Clementine Cutie mandarin (look like tiny oranges) or 2-3 sections of orange
A couple of ice cubes
sprinkle of pumpkin [affiliate link] pie spice
Blended in my Magic Bullet [affiliate link] and it had a very nice flavor to it. It actually tasted sweet enough. And satisfied my longing for something “pumpkin”. If I’d had any bananas, I probably would have added half of a banana, instead of the cutie.
Here is a neat page on why to grow and use butternut squash instead of pumpkin.
This recipe included at GAPS Friendly Friday #15 at The Liberated Kitchen.
- ¾ cup coconut milk
- 4-5 tablespoons of butternut squash
- 1 egg yolk
- 1 teaspoon homemade vanilla
- 1 Clementine Cutie mandarin (look like tiny oranges) or 2-3 sections of orange
- A couple of ice cubes
- sprinkle of pumpkin pie spice
- Put all ingredients together in a blender and blend until smooth.
- Serve with a smile.
If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Baker’s Dozen Volume 2 Pumpkin Treats.
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