Pumpkin Spice Smoothie

September 22, 2011 By Leanne Vogel October 3, 2018

Oh heavenly orange squash that marks the first day of Fall, how I’ve missed your versatility.

Pumpkins are filled with complex carbohydrates, fiber, anti-oxidants, and vitamin A… but I’ve been avoiding them.

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I'm ready!

I blame it on end-of-summer-denial syndrome. Yes, it’s something many of us struggle with *tear*

But in an effort to keep up with the times, I’ve packed up the patio furniture, changed out my closet, and bought me some pumpkin.

Fall, I’m ready for you.

This week…

I’ve enjoyed my fair share of pumpkin pie quinoa breakfast bake (for dinner),

filled my afternoon with slivers of pumpkin raspberry buckwheat bakes,

and sipped on pumpkin spice smoothies while catching up on my emails in the morning.

Oh yessss….

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4.1 from 12 reviews

Pumpkin Spice Smoothie

Author: Leanne Vogel

Prep time: 5 mins

Total time: 5 mins

Serves: 2 cups, 1 serving

This smoothie is creamy and light. Not only will it add extra fiber to your day, but having pumpkin in the morning will keep you fuller, longer!

Ingredients

1 cup non-dairy milk - I used unsweetened almond milk
½ cup canned pumpkin
½ banana
1 tablespoon raisins or ½ teaspoon maple syrup
½ teaspoon gluten-free, alcohol-free pure vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
pinch ground nutmeg
pinch ground cloves
pinch all spice
vegan coconut whipped topping - I used 2 tablespoon honey and omitted the vanilla in this batch (optional)

Instructions

Place everything but whipped topping in the blender.
Blend until smooth
Pour into your favorite glass and place a couple tablespoons of coconut whipped cream on top.
Sprinkle with cinnamon if you'd like!

Notes

Sweetness - this smoothie is not overly sweet. If you would like to sweeten, add maple syrup instead of the raisins. Or use sweetened non-dairy milk.