Pumpkin Pie Smoothie
Fall has officially arrived, and it is time for everything pumpkin. Yes, maybe I am one of those #basicb*tches, but I love me some pumpkin. Since there is nothing better than a delicious pumpkin pie, I decided to find a way to get more of it in my life, specifically through breakfast. Of course, I originally did this through my pumpkin pie chia pudding, but I felt there was a need for another breakfast vehicle to get this dessert fix in. Since I’m all about simplicity and making these recipes easy for you all, the dump & blend method of making a smoothie became the obvious solution for this. Alas, I present you, my pumpkin pie smoothie. This one was inspired by my love for Daily Harvest smoothies and their awesome fall options. I am consistently amazed by and in love with their new flavor combinations. If you haven’t tried, I definitely recommend ordering a box! Code “freckledfoodie” gets you three free boxes with your order! Okay, now back to this pumpkin pie smoothie…
This recipe is silly easy to make and packed with goodness. In an effort to get more vegetables into your day and load this baby with tasty ingredients, this recipe not only includes pumpkin itself, but also sweet potatoes. To make, you must start by roasting this said sweet potatoes. I cut mine into small pieces and place on a parchment paper lined baking sheet and toss in my toaster oven at 425 degrees for about twenty minutes. Once the sweet potato is cooked through, make sure you set aside and allow it to reach room temperature. Personally, I like to do this in big batches and, once it has cooled, pop it in my freezer in a stasher bag until I am ready to make my smoothie in the future. This way, I always have the necessary ingredients on hand!
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Once the sweet potato is cooked and ready to go, assemble all of your other ingredients. Take the banana, frozen coconut chunks, pumpkin puree, almond milk, almond butter (code FRECKLEDFOODIE gets you 15% off), collagen (FRIEND10 gets you 10% off), cinnamon, nutmeg, dates, and water and place all of the appropriate measurements in the blender (I love my Vitamix blender!). Blend on high for about 1 minute until all of the ingredients are combined into a smooth and thick consistency. If you are someone who likes your smoothies a bit thinner, add more water and continue to blend until it reaches your desired consistency.
Whether you are someone who enjoys your smoothies at home before heading out for the day or on your commute in to work, this is a great weekday breakfast option. Loaded with delicious nutrients and no added sugars, this is a great way to enjoy those pumpkin pie flavors that we all know and love. If you’re interested in checking out some of my other recipes featuring fall flavors, here are a few of my favorites: pumpkin pie chia pudding, fall kale tahini salad, coconut curry butternut squash soup, and cinnamon apple butter overnight oats.
Pumpkin Pie Smoothie
ingredients:
- Sweet potato (1/2 cup diced)
- Banana (1/2)
- Frozen coconut pieces (1/4 cup)
- Pumpkin puree (1/3 cup)
- Dates (2)
- Almond milk (1/2 cup)
- Water (1/4 cup)
- Almond butter (1 tablespoon)
- Collagen (1 scoop) – optional
- Cinnamon (1/2 teaspoon)
- Nutmeg (1/4 teaspoon)
- Ice (handful)
instructions:
How to cook Pumpkin Pie Smoothie
- On a parchment lined baking sheet, bake the diced sweet potato in the oven at 425 degrees for ~20 minutes
- Once cooked, remove the sweet potato from the oven and set aside allowing it to cool. These steps can be done in advance if you want to place the diced & cooked sweet potato in the freezer for future use
- In a blender, combine all of the ingredients
- Blend on high for 1 minute until all of the ingredients have formed into a smooth and thick consistency
- If you prefer a thinner smoothie, add more water as desired
- Paleo
- Whole30
- Gluten Free
- Soy Free
- Dairy Free (if using a nut-based milk)
- Vegan (if using a nut-based milk and remove the collagen)
