Pumpkin Pie Smoothie

If you are craving the sweetness and flavors of pumpkin pie, but would like something a little easier to make and kinder to the waistline, this pumpkin pie smoothie is for you!  It is also a good use if you happen to have leftover pumpkin from something else you have made.  This smoothie has the health benefits of vitamin A from the pumpkin and potassium from the bananas, plus it is non-dairy and gluten free!  You can add a scoop of your favorite vanilla or plain protein powder for a more substantial snack or even a quick autumn breakfast on the go!

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.

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Servings: 2 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 5 minutes

Ingredients

• 1 cup hemp milk, almond milk or coconut milk
• 2 Tbsp almond butter (optional for a silkier smoothie)
• 1 cup canned organic pumpkin
• 2 inch piece of fresh ginger (or 2 tsp dried)
• 1 ½ Tbsp cinnamon
• 2 tsp cardamom
• ½ tsp nutmeg
• 1 Tbsp pure vanilla extract
• 1 tsp maple extract (optional)
• Stevia to taste, or your choice liquid sweetener
• 2 large bananas, frozen and cut into pieces
• Cinnamon and nutmeg for serving

Instructions

In a high speed blender, combine all ingredients and puree until smooth, using the tamper to press the shake down into the blades. Pour into 2 tall glasses, sprinkle with some cinnamon or nutmeg and serve!