I revamped my version of a pumpkin pie smoothie this year, and it’s fab! It’s got added protein from the yogurt, and is low sugar. I also added carrots for the extra beta carotene.
When you have recipes like this in your back pocket, it’s not so hard to stay healthy and enjoy delicious dessert flavors.
Pumpkin Pie Smoothie Recipe
INGREDIENTS
- 1/2 cup pumpkin puree (unsweetened)
- 1/2 cup carrots
- 1 frozen banana (for creaminess)
- 1/2 cup unsweetened almond milk (or your choice of milk)
- 1/2 cup plain Greek yogurt (for protein and creaminess, can use non-dairy alternative)
- 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1 tablespoon maple syrup (optional, for sweetness)
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds (for fiber and texture)
- Ice cubes (optional, for a thicker texture)
DIRECTIONS
Add all ingredients to a blender. Blend on high until smooth and creamy. Adjust sweetness or spice levels to taste. Pour into a glass or bowl.
Optional toppings to make it better:
• A dollop of whipped coconut cream or yogurt.
• A sprinkle of granola or crushed nuts.
• A dusting of cinnamon or pumpkin pie spice.
• Shredded carrots or a drizzle of maple syrup for decoration.
BENEFITS
Pumpkin contains a variety of nutrients that can improve your heart health. It’s high in potassium, vitamin C and fiber, which have been linked to heart benefits. Pumpkin is also high in antioxidants, which may protect “bad” LDL cholesterol from oxidizing. Rich in vitamin A, iron and fiber, canned pumpkin promotes healthy eyesight, oxygen usage, energy production and digestion.
My favorite blender for making smoothies is a Vitamix.
