Pumpkin Spice Smoothie
Meet the pumpkin spice latte’s healthier (and arguably tastier) cousin! This Pumpkin Spice Smoothie recipe combines the spices of the fall season with real pumpkin in a satisfying smoothie that won’t leave you hungry an hour later. For those of us who can’t (or don’t) drink coffee, this smoothie really hits the spot! Dairy-free, gluten-free and plant-based.
I’ve always loved fall. The leaves, apple picking, getting cozy… it’s a nice way to transition out of the warm weather. And I’ve always been a huge fan of pumpkin pie, even if I was never a big “PSL” fan- I always preferred my lattes plain. Also, Starbucks packs an insane amount of sugar into their pumpkin spice lattes- a surefire way to send yourself on a blood sugar roller coaster all day long.
But for some reason I always wanted to participate in the whole PSL ritual. Seemed like everyone was doing it. And now I can- and you can too- with this pumpkin spice smoothie.
What goes into this pumpkin spice smoothie?
A balanced breakfast Smoothie
My general requirement for any smoothie (or meal for that matter) is that it have a balance of:
protein
healthy fat
Fiber
color (for extra credit)
This dynamo combo provides you with sustained energy and helps to stabilize your blood sugar.
In this smoothie we start out with pure, unadulterated pumpkin, which packs in 4g of fiber and tons of other nutrients. Then we add in some vanilla protein powder (I used one from Four Sigmatic). Alternatively, you could substitute a couple tablespoons of almond butter, which will also provide some protein (albeit less than the powder).
Choose your pumpkin wisely!
Something to keep in mind: pumpkin puree quality. I love the ease of cracking open a can of pumpkin puree. Just make sure you’re buying organic pumpkin, that the can is BPA-free, and that you’re buying actual pumpkin and not pumpkin pie filling (which has all kinds of other stuff added to it).
Your other option here is to use actual cooked pumpkin (or sub a similar dark orange squash like kabocha). If you’ve already cooked up pumpkin for another meal, and you have a little leftover, this is a great way to use it up.
Whatever kind of pumpkin you choose, be sure that it’s COLD when you use it in your smoothie. So if you’re using canned pumpkin, store the can in your fridge.
Use Frozen Bananas
Frozen banana is the key to creating a creamy smoothie. But you don’t want to just freeze bananas whole. Here’s how to freeze bananas:
First, line a baking sheet with parchment paper. Then slice your banana into small chunks, and arrange the chunks on the sheet. Place the baking sheet in your freezer for a few hours until the banana is frozen solid, then remove the banana pieces from the baking sheet and store them in an airtight container in your freezer. Extra tip: use ripe or even over-ripe bananas for freezing.
Pumpkin Spice Smoothie
Makes 1 large smoothie
Ingredients
1/2 cup Pumpkin Puree (chilled)
1 Frozen Banana
1 1/2 t Pumpkin Pie Spice
1- 1 1/2 cups Non-Dairy Milk (e.g. almond milk)
1 T Ground Flaxseed
1 scoop Vanilla Protein Powder (or sub 2T of almond butter + 1t vanilla extract)
1 Date (optional, for more sweetness)
Directions
Toss everything into a high speed blender and blend. Start off with 1 cup of almond milk; if you want the smoothie to be thinner, add more.
ENJOY while wearing your favorite plaid flannel, leggings and riding boots :)
