October is here. That means pumpkin pies, spice breads, pumpkin soup, pumpkin cookies, and…the pumpkin smoothie!
This recipe appears in so many places all over the internet I don’t even remember where I found it. Frankly, there are so many variations on this recipe, it’s hard to say where it was first conceived. Again, it’s a recipe that takes well to adaptation. This one is dairy-free and vegan friendly. You can easily make this gluten-free, as well, by using a gluten-free rolled oat (i.e. Bob’s Red Mill). I thought it was delicious.
My child, however, did not. She tried it, rolled it around over her taste buds, and then promptly handed the glass back to me and asked for an alternative snack. I’ll give her credit for actually trying it, though. My husband refused it outright. He never even tasted it. Something about the color! Admittedly, he saw it a few hours after I’d made it, and anything with banana in it is susceptible to discoloration. Bananas turn brown pretty quickly once you peel them, and this smoothie is not exception. Make it, drink it. Don’t save some for tomorrow. Enjoy!
Pumpkin Pie Smoothie (recipe adapted from all over the internet)
- 1 frozen banana
- 3 ice cubes
- 1 C almond milk
- 3/4 C pure pumpkin
- 1/4 C rolled oats
- 1/4 tsp flax seeds, ground (optional)
- 1 tsp all-natural maple syrup
- dash of cinnamon, nutmeg, or pumpkin pie spice
- fresh grated cinnamon or nutmeg for topping
Combine all ingredients in blender and blend until smooth. Add whipped topping (optional) and a sprinkle of pumpkin pie spice,