Have your fall and eat it too!

September totes has me conflicted. I am tempted to pack-away my Lilly dresses and lime in de coconut capris in favor of heavier cardigans and all things houndstooth … Eager to exchange frozen daiquiris for a hearty burgundy or hot chocy … trade days spent lounging by a pool for ones curled up by a fire with a great read. Howevs, with the temps still blazin’ and must-see-tv still in reruns, I am obvs jumping the season. So with those ‘summer days driftin’ away’ I needed special seasonally-appro sweetsies to help me fall into the gap (wearing breathable fabrics, natch).

Combining two of my most favesies treatsies – ice cream and pumpkin – was an easy solution. This recipe for ‘Pumpkin Crunchers’ was simple to follow and the final product is delish enough for even Padma’s palette. The pumpkin, a cool weather staple, provides some hearty flavor for the spicy-sweet base. And the frozen medium really satisfies that summer heat! Listen up, Miley – THIS here is the best of both worlds.

Ingredients:
7.5 oz. pure pumpkin (1/2 of a 15 oz. can)
1/2 container Cool Whip Free
2 Sugar Free Jell-O Pudding Snacks; Vanilla
3/4 cup Fiber One cereal
Cinnamon; to taste

Directions:
Combine pumpkin, Cool Whip and Jell-O in a bowl. Stir in Fiber One. Spoon into nonstick muffin tins and freeze.