Of course, with all the pumpkin pie smoothie recipes going around, I figured it was time to test out one of my own! One thing I will say about my version of the ever-popular pumpkin pie smoothie is it is not as sweet as most others. Now, if you’re going for a little extra sweetness, you can always increase the amount of honey you are using, or even add a little Splenda or artificial sweetener to really sweeten it up; I was just trying to keep it as natural as possible!
- Consumers suddenly get a hefty dose of Vitamin A!
- Pumpkin does contain a little extra dietary fiber for your diet!
- Pumpkin is just so stinking delicious.
- New recipes flow like lava through Pinterest/Facebook/websites of your choice.
- It makes even the excessive Arizona heat start to feel a little cooler 🙂
When choosing pumpkin puree to cook or bake with, looks for ones without any added sugars or flavorings; this way you can control the path your pumpkin dish takes: sweet, savory, strong or mild flavored, etc. Also, in the grand scheme of things, pumpkin puree is pumpkin puree. You really aren’t doing yourself any favors by choosing an “organic version.”
For my recipe, put all ingredients into a blender and puree on high until smooth; once you’ve tasted your smoothie, it is up to you whether you’d like a little added sweetness or not! Top with a little extra spring of honeys or a few crushed walnuts. Enjoy 🙂
Vegan Pumpkin Pie Smoothie:
- 1/2 can 100% pumpkin puree; I used the Sprouts version
- 1/2 cup unsweetened vanilla almond milk
- 1 frozen banana
- 1/2-1 tsp pumpkin pie spice (use the full teaspoon for a more pie-like flavor; you may use just 1/2 tsp for a milder version)
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 1 Tbsp organic honey (may increase for a sweeter flavor or SUB for 1-2 packets Splenda or artificial sweetener)
- handful of ice cubes