How many cans of pumpkin have you been through already this season? I’m only on my second, actually. I think I’ve been able to keep my pumpkin usage to a minimum so far because the weather in Nashville just hasn’t been welcoming fall foods quite yet. Don’t get me wrong–I’m trying. I’ve already made soup several times, pumpkin muffins, some oatmeal topped with cinnamon apples, chai… But when it’s close to 90 degrees outside, you just can’t completely commit to fall food, you know?
But I think I might have found a solution to that dilemma. We’ll combine that spiced pumpkin flavor with a cool and refreshing treat that’s still appropriate for Tennessee’s current idea of fall. Now that I’m typing that out, I’m realizing that maybe you could just venture over to the coffee shop for an iced pumpkin spice latte. Or you could opt for the most classic pumpkin dessert there ever was–pumpkin pie–which is typically served chilled.
So I guess you won’t really need this pumpkin smoothie recipe I wrote for you, but I’ll leave it here just in case:
Free of refined sugar and high in fiber and nutrients like potassium and vitamin A, this smoothie is a healthy and delicious breakfast full of fall flavor.
- 2 bananas (frozen if you have them)
- 1 cup canned pumpkin puree
- up to 1 cup almond milk
- 1 tbsp chia seeds
- 1 1/2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- sprinkle of cloves (less than 1/8 tsp)
- 2 tsp maple syrup (optional)
- 2 to 3 tbsp granola (optional)
Add all ingredients to blender. Start with just 2/3 cup almond milk, and blend until smooth, adding more milk if needed.
Serve. I recommend topping it with granola, but of course that's totally optional. This recipe yields about 3.5 cups, enough for two small smoothies or one large.