Pumpkin Freeze

This is a fun winter dessert that can be made without adding refined sugar.

Pumpkin Freeze
Note: This recipe requires a blender that can pulverize ice.

Put the following ingredients into a blender in this order:
2 Tb. milk
1/2 cup canned (or your own processed) pumpkin
2 Tb. cream cheese (I used the low-fat variety)
1/3 cup dates, pitted (or 1/3 cup brown sugar--I used dates and it was sweet enough)
1/2 tsp. vanilla extract, optional (I didn't use it)
1/2 tsp. cinnamon or pumpkin pie spice mix
3 cups ice cubes

Process the ingredients for about 45 seconds, or until completely blended into a sorbet-type frozen dessert. Serve immediately, before it melts into pumpkin soup. Makes about 4 servings.

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