Hey, it’s national pumpkin month! I had planned to offer up my pumpkin pancake recipe, but a recent technical failure caused me to lose all recent photos…I guess I’ll just have to make more pancakes.
Fortunately, a friend of mine at For the Love of Fiber, inspired me to try a dairy-free version of the pumpkin pie smoothie she featured recently. It is so good, I’ve been drinking one nearly every day, and almost prefer it to pie.
You can use canned pumpkin, but I chose to use fresh squash. I skinned, chopped, and roasted a squash – kabocha, kuri or sugar pumpkin work well – in the oven for 35-40 minutes at 375 degrees F.
I keep it in a container in the fridge and just use what I need.
Then I add in all of the other ingredients.
The great things about this smoothie:
- Full of beta-carotene, potassium (if you use the banana), fiber, omega-3 fatty acids, and protein, as well as many vitamins
- It tastes amazing – who wouldn’t want to eat pumpkin pie for breakfast?
- It is filling and is great either before or after a workout
- There is no dairy or gluten in it
- It’s a tasty way to include vegetables in your breakfast
- You can make it and take it with you
- And, it is perfect for paleo and vegetarian eaters, alike – and everyone in between
Powerful Pumpkin Pie Smoothie Recipe (Dairy-free)
- 1/2 cup crushed ice
- 2/3 cup water or almond milk (plus more if you want to thin it out)
- 1/2 cup pureed pumpkin (roasted or canned)
- 1 ripe banana or peach
- 1 Tbsp flax meal
- 1 Tbsp almond butter
- a slice of fresh ginger (or 1/2 tsp minced ginger)
- ¼ tsp cinnamon
- ¼ tsp pumpkin pie spice or allspice
Optional: Add in protein powder of your choice.
Place all ingredients in blender and blend until smooth.
What’s in your favorite smoothie? Any special ingredients or flavors?