Fall is one of my favorite seasons. I love the cooler weather, the vibrant colors of the changing leaves, and pumpkins adorning front porches. While I’m not usually one to jump on the Pumpkin Spice Latte bandwagon—I'm more of an Americano or cold brew kind of person—I do have a soft spot for pumpkin pie. That got me thinking: why not enjoy those same flavors in a healthier way with a pumpkin pie smoothie?
This smoothie delivers the taste of pumpkin pie but in a nutritious package. Pumpkin is a great source of fiber and naturally low in sugar. The sweetness comes from maple syrup, while almond butter adds a creamy texture and helps keep you full. One fun fact about pumpkin spice lattes? They don’t actually contain pumpkin! Pumpkin pie spice is a blend of cinnamon, cloves, nutmeg, and allspice. If your spice cabinet is well-stocked, you can make your own mix, but it's easier to grab a pre-made blend from the store.
As for the recipe, the ingredient amounts are flexible. I use a Ninja blender with a smoothie attachment, which makes measuring simple. For thickness, I recommend starting with half a cup of frozen pumpkin and adjusting based on your preference. If you prefer a thinner consistency, just add more soy milk.
Enjoy your fall flavors!
Ingredients:
1 can pumpkin puree
2 Tbsp almond butter
1 Tbsp maple syrup
1/8 tsp vanilla extract
Dash of pumpkin pie spice
1 - 1 1/4 cups of unsweetened soy milk
Directions:
Line a sheet pan with parchment paper. Scoop out tablespoon-sized portions of the canned pumpkin. I like to use a tablespoon scoop for this. Place the sheet pan with the pumpkin in the freezer. I normally freeze them overnight. Once the pumpkin is frozen, peel off the parchment. You will only need a few pumpkin balls for a single-serving smoothie. I store the rest in a ziplock bag for future smoothies.
Comments
Post a Comment