I love pumpkin. I love September and October because all the little cafes and coffee shops come out with pumpkin flavored everything. (Thankfully the closest Starbucks and Second Cup are both more than an hour away in another city otherwise I’d be poor and on a sugar high all the time.) And because I love trying out new things I’ve been experimenting with pumpkin puree lately.
A few weeks ago I made vegan pumpkin ice cream. I used the Healthy Vegan Ice Cream recipe from back in June and mixed in some pumpkin puree. I also added pumpkin pie spice which may make it less vegan but it was delish so I’m not even sorry a little bit. 😉
This morning I decided to forego my eggs and make a pumpkin pie smoothie.
Because I have a long day ahead of me (work, gym then 2 fitness classes) I added a scoop of protein powder. If you make this recipe you can choose to use the protein or not.
– One cup of milk of choice (I used almond milk)
– 2 tablespoons of pumpkin puree (not pie filling*)
– 1-2 tablespoons of Greek yogurt (plain or vanilla) OR half a banana (I use these for consistency as I like a thick smoothie. Normally I use the banana but today I used the yogurt)
– 1/2 teaspoon of pumpkin pie spice
(*if you choose to use pumpkin pie filling instead of pumpkin puree, simply omit the pumpkin pie spice. Also, the filling will likely make your smoothie less skinny.)