Saturday, October 31, 2015

Pumpkin Pie Smoothie






I've been drinking this smoothie for breakfast all week.  It's like having pumpkin pie and ice cream for breakfast but without the guilt.  No sugar, lots of protein and it's delicious.

I made it using canned pumpkin that I froze ahead of time. You don't have to freeze the pumpkin, but you'll get a much thicker smoothie if you do.  One can of pumpkin will fill 10 sections in an ice cube tray, that's enough to make 3 smoothies.


I also freeze banana's ahead of time.  I break a peeled banana into 1 inch chunks and then freeze them in a zip lock bag.  I use four chunks of banana for this smoothie.


I also add a heaping scoop of protein powder.  I use Orgain brand organic plant based vanilla protein.  It doesn't contain any sugar and it's high in fiber, but you can use whatever brand you like.  


This all gets added to 6 oz of your favorite non dairy milk (almond, rice, soy or cashew) along with a 1/2 teaspoon of pumpkin pie seasoning. You can make up your own blend of seasoning if you like, I just happened to have this on hand.


I use a high speed Blentec blender with a smoothie button, but I stop it before it's finished, otherwise it whips too much air into it.   If you have a regular blender, just start it out on low until everything is ground up and gradually increase the speed.


Finally, I grated a little cinnamon on top.  This is optional but nice if you're making it for Sunday brunch.

Pumpkin Pie Smoothie
Makes 1 serving - Use organic ingredients whenever possible

6 oz non dairy milk 
1 heaping scoop of protein powder
1/2 teaspoon pumpkin pie seasoning
4 cubes frozen pumpkin puree
4 chunks (approximately 1") frozen banana

Put everything into a blender in the order listed.
Use the smoothie button on your blender or:
Blend on low until the big chunks are broken up.
Increase the speed until everything is smooth, about 30 seconds
Pour into a 16 oz glass and serve immediately.

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