1 banana
1 peach or nectarine
2T peanut butter
1/3 cup nonfat greek yogurt*
1/3 cup pumpkin puree
1/2t cinnamon (5-7 shakes)
1/8t pumpkin pie spice (or a pinch of nutmeg is fine)
2-4T skim or soy milk, as needed
1/2 scoop vanilla protein powder (optional)

* Use flavored yogurt if you have a real sweet tooth.

Instructions:

1. Prep the fruit. Peel the banana, wrap tightly in plastic wrap and freeze until rock-solid, about 4 hours but preferably overnight. Wash peach/nectarine and remove pit, cut into at least 4 chunks and freeze in a sealed plastic bag for 4 hours or preferably overnight.

2. Break the banana into 4-6 chunks and drop into the blender. Add the yogurt, pumpkin, peanut butter, cinnamon, pumpkin pie spice and the protein powder, if using. Process until a smooth consistency is achieved. You may need to stop the blender several times to mix or scoop down the sides with a spoon. Add milk 1T at a time only if the mixture is too thick to process.

3. Add the peach/nectarine chunks and process until smooth. The consistency should be that of soft serve ice cream. Serve with a spoon and any desired toppings such as granola and/or raw almonds. Or, as suggested below by Margeritte, crumble graham crackers on top for an authentic pumpkin pie!