1 1/2 cups chopped peeled pumpkin (1/4″ – 1/2″ chunks – easiest to peel the pumpkin whole before de-seeding and chopping)
2- 3 pitted dates (sweeten to taste)
1 – 2 cups ice
4 blanched raw almonds (optional – whole raw almonds soaked overnight and then de-skinned)
1 cup purified or filtered water – more if you prefer a thinner consistency, less if you like it thicker.
1/2 – 1 teaspoon fresh ground vanilla (or more to taste)
1/8 teaspoon nutmeg
½ – 1 teaspoon cinnamon (or more to taste)
Pumpkin is best prepared in advance. Keeps well in the refrigerator for 2 -3 days. Excess peeled and cut pumpkin may be frozen for future use for up to 6 – 8 months; best to freeze in small chunks in freezer Ziploc bags.
Place everything – bananas, pumpkin, dates, water and ice in a blender with spices; raw blanched almonds are optional. (For low fat option, do not include almonds; it is still plenty tasty.)
Blend until smooth. If desired, stream in more water for a thinner consistency.