All-year-round Pumpkin Smoothie
Yes, it is definitely that time of year when everything is pumpkin flavored. I like pumpkin any old time, but I really do start to obsess about it in fall . . . probably because of the onslaught. Everywhere you turn it’s “pumpkin this” and “pumpkin that,” and I can’t seem to get it off my mind. My old standbys are this pumpkin oatmeal or the pumpkin custards from here (love!).
So, a couple weeks ago when I went to make some pumpkin custards and didn’t have any eggs in the house, I made this pumpkin smoothie instead – and I haven’t looked back!
Now, let me tell you – this is so good it’s definitely going into the regular rotation. You might see me with a pumpkin smoothie in mid-July. Do not judge.
Ready to take a one-way train to Pumpkin Town? Put this in a blender (I use a Vitamix):
- 10 oz plain almond milk
- 1 small nub of ginger, peeled (about an inch)
- 2 TB flax seeds
- ¼ tsp (rounded) pumpkin pie spice
- Couple shakes of cinnamon
- A dash of nutmeg
- A liberal squeeze of maple or agave syrup
- 1 heaping TB protein powder (I use this one)
- 1 frozen banana
- ¼ can pure pumpkin puree, frozen
- 4 ice cubes
Blend everything until it’s nice and smoothie-like. Taste for sweetness and spice-ness and adjust to your liking. If using a regular blender, you might need to stop and scrape down the sides a few times. As for the frozen ingredients, get those chilling the night before. I separate one 16 oz can of pumpkin into 8 silicone muffin cups, and just pop two frozen pumpkin lumps (!) into each smoothie. This makes enough for two servings, or one if you’re a piggy like me. Also . . .
Boo! Happy Halloween!