Pumpkin Pie Smoothie

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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.

3 thoughts on “Pumpkin Pie Smoothie

    Ciao, 2010 | Keeping It Real Food said:
    December 31, 2010 at 11:24 pm

    […] Pumpkin Pie Smoothie […]

    Pumpkin Pie Smoothie for Fall | Keeping It Real Food said:
    September 22, 2011 at 6:40 pm

    […] So, in celebration of a fall beginning that feels a little more like summer, here’s my favorite recipe for a pumpkin pie smoothie: […]

    […] Pumpkin Pie Smoothie […]

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