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Maple Pumpkin Pie Smoothie

Fall is upon us. Pumpkin-flavored everything is being released. We're jumping on that bandwagon.

It's time for a Maple Pumpkin Pie Smoothie (vegan, of course).

When making the smoothie, you want at least two of your ingredients to be very cold. For example, my almond milk and canned pumpkin had been chillin' in the fridge for hours. Or you can use cold almond milk and frozen banana. It's up to you. Just make sure something is cold, so you don't end up with a room temperature smoothie.

Also, you can vary the amount of pumpkin. 1/2 can will leave you with a fairly thin smoothie. 1 whole can will result in the thickest, almost milkshake, texture you've ever successfully sucked through a straw. So, that's all up to your personal preference.

1/2 can of pumpkin
1 cup of unsweetened almond milk
1/2 ripe banana
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon salt
pinch of cayenne pepper

Blend all ingredients in a high speed blender, and drink up! If you're going for presentation points, top it with coconut whipped cream, a drizzle of maple syrup, and a sprinkle of cinnamon.