Pumpkin Pie Smoothie

Add this smoothie to the weird-but-good list. Perfect for a quick breakfast or filling snack, this pumpkin-packed treat is full of vitamin A and fiber—it also happens to be dairy-free, which is especially great when you’re fighting off that autumnal “thing that’s going around.” Unless, of course, dairy doesn’t bug you when you’ve got a cold, in which case, feel free to swap out the almond milk for cow’s milk, kefir, or yogurt. Silken tofu would also be a great addition if you need a little protein boost.

I like to add raw oats to my smoothies for a little extra chewy texture and eat it like a bowl of, well, oatmeal. However, this would also be great enjoyed in your prettiest glass, topped off with a little whipped cream and cinnamon. Heck, it would even be good in a to-go cup. Can you tell I’m enthusiastic about this one? Enjoy!

Ingredients

• 1-2 dried dates
• ½ c unsweetened almond milk
• ½ c canned pumpkin (or less, depending on preference)
• ½ a frozen banana
• cinnamon, powdered ginger, ground cloves
• ¼ tsp vanilla extract
• 1 c ice

Directions

Blend all ingredients until smooth. Pour into glass or bowl and serve immediately.