Pumpkin Pie Smoothie

I’ve never been struck by pumpkin fever like everybody else during the fall. I suppose having crappy pumpkin pie as a kid (read: not vegan, all processed) turned me off to all things pumpkin. This year I rediscovered the magic of pumpkin through many different preparations and was intrigued by the concept of making a pumpkin smoothie for breakfast. I drink smoothies 3-4 times a week as my first meal of the day and the nutritional value of pumpkins made this an easy choice to mix up my repertoire. It might seem weird to add salt to a smoothie but it’s key in bringing out the rest of the flavors, trust me.

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

1 can refrigerated organic pumpkin
2 frozen bananas
2 cups non-dairy milk
1/2 cup So Delicious vanilla coconut yogurt
1 tbsp pumpkin pie spice
2 tbsp maple syrup
1 tsp vanilla extract
dash of salt

1. Place all ingredients in a blender. Blend until smooth. Drink immediately.

Prep Time: 5 minutes
Servings: 2 16oz smoothies


6 thoughts on “Pumpkin Pie Smoothie

  1. I make this with So Delicious coconut milk and yogurt, and it's sooo good! Great idea to refrigerate the pumpkin first. It's kind of a no-brainer, but one I managed to overlook. (Thus the anonymous comment posting!) 🙂

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