I told myself I would wait until it was officially fall to start sharing pumpkin recipes. From here on out, though? Get ready for lots of my favorite orange fruit (yes, it’s actually technically a fruit, not a veggie)! 🙂 First on the list? This delicious Pumpkin Pie Smoothie creation I whipped up last week.
A couple weeks ago, at Matt’s friends Rob & Noelle’s wedding, we received a fun recipe booklet as a wedding favor. Flipping through the book, I was happy to see a ton of healthy and creative recipes. The one that caught my eye immediately, though, was a pumpkin pie smoothie recipe.
Since reading that, I had pumpkin pie on the brain, so much so that I made a slightly out of the way trip to the grocery store on the way back from a work meeting just to buy a couple cans of pumpkin. The check out lady probably thought I was super weird.
Worth it. 🙂
Using the recipe from Rob and Noelle as inspiration, I whipped up my own version of it using the Almond Breeze vanilla almond coconut milk, which is SUPER delicious if you haven’t tried it, btw.
The recipe came out even better than I hoped. The vanilla almond coconut milk adds creamy flavor, the banana adds sweetness, the pumpkin has you covered on the nutrient front, and the spices amp up the pumpkin pie flavor.
- 1 small very ripe banana
- 1/2 C pureed cooked pumpkin (canned or fresh)
- 3/4 C Almond Breeze vanilla almond coconut milk
- 3/4 tsp. pumpkin pie spice
- 1 C ice
- Throw it all in a blender, blend, and enjoy!
This post is sponsored by Almond Breeze.