Pumpkin Pie Smoothie
This pumpkin pie smoothie is one of my favorite things to make around the holidays because I usually always have extra canned pumpkin in the fridge, so it’s a great way to use up any leftovers you aren’t sure what to do with!
Tips: As always I like to say that with smoothies everything is optional except the pumpkin in this one, but if you prefer not to add the oats leave them out! Don’t have ginger? That’s ok! Add nutmeg if you prefer.
Instead of using canned pumpkin you can also use fresh roasted pumpkin if you want to go the extra mile! After roasting you can dice up the pumpkin and store in the fridge for later smoothie use!
For the sweetener in this particular smoothie, I prefer to use maple syrup because it has more of a warm fall flavor that works wonderfully with pumpkin.
Total Cook Time: 5 minutes
Servings: 1
Ingredients:
1 frozen banana
1 cup plant based milk
1/2 cup canned pumpkin
1/4 cup oats
2 tbsp pure maple syrup
1 tbsp almond butter
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp vanilla extract
1 tbsp fresh ginger (optional)
Whipped coconut cream topping (optional)
Directions
Add all ingredients to a blender and blend until smooth. Serve immediately and enjoy!