Pumpkin Pie Smoothie
The recipe is for a Spicy Pumpkin Smoothie, a recipe we feature each Thanksgiving morning as a fun part of our holiday brunch. The kids love this recipe because it tastes like pumpkin pie in a glass. I love it because it contains healthy pumpkin puree (lots of beta carotene and fiber), coconut milk (brain and heart supportive fats) and pumpkin pie spice (to strengthen the immune system).
Makes 4 servings
One of the fun things we do in our home is have holiday brunch. For Thanksgiving, this means a green drink for me and Spicy Pie Smoothies for the kids, a green salad with a few chickpeas, a big pan or roasted root veggies, some type of protein (maybe a frittata) and a whole grain cranberry muffin (for dessert). Spicy Pie Smoothies are fun, creamy, and nutritious! You can make them even more healthful by tossing in a handful of walnuts, a tablespoon or chia seeds, 1/4 of an avocado or even a tablespoon or two of your favorite nut butter. Play with this recipe and enjoy!
- 2 cups ice cubes
- 1 ½ cups coconut milk
- 1 teaspoon pumpkin pie spice
- ½ teaspoon pure vanilla extract
- 3 to 5 pitted dates
- ½ cup pumpkin puree
- Place all ingredients into a high powered blender. Blend until well combined. Pour into your favorite glasses and enjoy cold.
The Pumpkin Pie Spice Cookbook
You’ll receive my special healthy food report, “32 Ways to Use Pumpkin Puree.” This is one of those fun gifts I give my private clients. (It’s so handy that one of my editors has it posted on her fridge.)
I created this when several clients wanted to know how to use that last tablespoon or ¼ cup of pumpkin puree that was leftover after making pumpkin pie or pumpkin muffins. You’ll be happily surprised at how many healthy ways you can use this high-octane superfood. (Yep, pumpkin is a superfood. One that you should be eating at least weekly during the colder months. I’ll tell you why in an upcoming newsletter.)