Vegan Pumpkin Smoothie
This vegan pumpkin smoothie is warmly spiced with ground nutmeg, ginger, and cinnamon. These flavors work incredibly well with the beloved sweet and creamy squash of the season: the humble pumpkin.
Servings: 1
Ingredients
- ¾ cup pumpkin puree
- 1 cup plant-based milk
- 2 tablespoons pecans
- 1 tablespoon almond butter
- 5 pitted dates
- ½ frozen banana
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon ground Saigon cinnamon
Instructions
- Add all ingredients in a high-powered blender and blend for 1-2 minutes or until smooth.
- Serve immediately.
Notes
- Pumpkin puree- I recommend using homemade pumpkin puree because it tastes better and is free from preservatives.
- Plant-based milk- I like to use high-protein plant milk like cashew milk, pea milk or soy milk. They tend to be creamier and will help round out the smoothie to make it a balanced meal(drink).
- Pecans- You can use any nut you desire. Walnuts would be a good substitute nut.
- Almond butter- can be subbed for another nut/seed butter.
- Pitted dates- you can use soaked raisins or a 1-2 tablespoons of a liquid sweetener like agave or maple syrup.
- Frozen banana- I used only half of a banana to prevent it from taking over the pumpkin spice flavor. You can make this with no banana.
- Ground nutmeg, cinnamon, and ginger- You can include a pinch of cloves and allspice for a stronger pumpkin spice flavor. Or simply use a ready-made mix of pumpkin pie spice.
- To make pumpkin puree without roasting it, you can steam your pumpkin, using as little water as possible in the cooking process.