The Day Before:
- Peel the bananas and slice into thirds, place in storage bag or container and store in the freezer. Leave some space around each banana so they don’t freeze together.
- Add the pumpkin puree, non-dairy milk, pumpkin pie spice and vanilla extract to a small bowl and whisk together, spoon mix into ice cube tray and store in freezer.
- Preheat oven to 350 degrees Fahrenheit.
- Add the chia seeds and tablespoon of water to a small bowl and mix together, let sit, the chia seeds will start to gel and stick together.
- Place the gingersnap cookies into a food processor and pulse until a sand like consistency forms.
- Add the chia seed mixture and coconut oil to the food processor with the ground cookies and pulse until well mixed.
- Pour the crust mix into a springform pan and spread crust evenly, pressing down.
- Bake in the oven for 15 minutes, let cool, cover and store for the next day.
The Next Day:
- Remove frozen bananas and pumpkin puree cubes from freezer, let sit out for 7-9 minutes.
- Run frozen bananas and pumpkin puree cubes, alternating, through the Yonanas machine.
- Stir the filling in a large bowl and then spoon and smooth evenly over the cookie crust in the springform pan.
- Cover and store in the freezer for at least 4 hours, overnight if possible.
- Pull from freezer and remove outside frame of springform pan. Slide onto a serving platter and let sit for about 20 minutes before cutting and serving. Enjoy!
*Inspired by Yonanas Pumpkin Pie with Gingersnap Crust