This concept has been done to death, I know. And the recipe is so simple that it's almost embarrassing to post it. But it's darned good stuff, so I'm going to do it anyway. Consider it a treat for your MoFo Halloween.
The concept for tropical pumpkin softserve comes from three sources: Melissa at Urban Girl Scout Cooking (that week of breakfast sundaes was inspirational); Traci at A Veg*n for Dinner (she was the first to introduce me to blender fruit "ice cream"); and my Twitter and real life buddy Jessica (@FBRInternJess) who mentioned wanting pumpkin softserve for the most important meal of the day.
Girls, thanks a lot for your contributions. The resulting product was definitely a hit.
Makes about 1 cup of frozen goodness
1/2 C pumpkin puree, frozen
1 large banana, also frozen
1/4 C coconut milk (any nondairy milk will work, but this is awesome)
1. Smash your frozen pumpkin as best you can. If it's frozen in a Ziploc-style baggie, you can leave it in its pouch and hit it with a heavy skillet or rolling pin. If it's frozen into ice cubes, pop them into a bag and proceed in the same manner. This isn't necessary, but it will help with the blending a lot. It's also highly satisfying.
2. Break the frozen banana into pieces. Place these and the crushed pumpkin into the blender. Add about a tablespoon of the coconut milk and process. You will have to stop occasionally to scrape down the blender. Add more coconut milk as needed, and keep blending until you reach the desired thick, creamy consistency. Taste at this stage; add any additional sweetener you deem necessary, but it's usually just fine as it is.
3. Scrape into a bowl and enjoy.