HEYO, happy fall Friday, friends. Let’s talk Pumpkin Pie Smoothie.
Personally, I drink smoothies year round, but if you tend to think of them as a warm weather breakfast/snack, this festive fall number is about to change your mind. It’s simultaneously cozy and refreshing, and the health benefits are clutch, especially with all the holiday feasting on the horizon. Plus, it really does taste like pumpkin pie, which is awesome if you like pumpkin pie. I do.
In other exciting news, this is one smoothie that actually keeps well in the fridge, meaning you busy and important peeps can make it at night, store it in a mason jar/thermos, and grab it on your way out the door in the morning. Just shake it up and you’ll be good to go. (People say you can do this with any smoothie, but you really can’t. Most second day smoothies taste like crap.)
Intrigued? Excellent. Now watch me make it.
p.s. You might consider a shot of bourbon in your weekend pumpkin pie smoothies…
p.p.s. I know this recipe has a lot of ingredients for a smoothie. Don’t panic. They’re all pretty standard pantry items, but if you want to simplify things a tiny bit, feel free to swap ½-¾ teaspoon pumpkin pie spice for the trio of spices involved. And yes, you may use a regular banana instead of a frozen one if you must. Just add a couple ice cubes to the blender to keep things cool.
- ½ cup unsweetened pumpkin puree
- 1/3 cup plain non-fat Greek yogurt
- ½ large frozen banana
- ½ cup unsweetened almond milk
- 2 tablespoons raw pecans
- 1 tablespoon pure maple syrup
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon sea salt
- 1 tiny pinch nutmeg
- Add all the ingredients to a blender and blend until smooth.
I recommend adding 2-3 ice cubes for a more chilled smoothie.