Hey, it’s national pumpkin month! I had planned to offer up my pumpkin pancake recipe, but a recent technical failure caused me to lose all recent photos… (UPDATE: Here’s the pancake recipe now.)
So, I made a pumpkin pie smoothie instead. It is so good, I’ve been drinking one nearly every day, and almost prefer it to pie.
You can use canned pumpkin, but I chose to use fresh squash. I skinned, chopped, and roasted a squash – kabocha, kuri or sugar pumpkin work well – in the oven for 35-40 minutes at 375 degrees F. I keep it in a container in the fridge and just use what I need.
The great things about this smoothie:
- Full of beta-carotene, potassium (if you use the banana), fiber, omega-3 fatty acids, and protein, as well as many vitamins
- It tastes amazing – who wouldn’t want to eat pumpkin pie for breakfast?
- It is filling and is great either before or after a workout
- There is no dairy or gluten in it
- It’s a tasty way to include vegetables in your breakfast
- You can make it and take it with you
- And, it is perfect for paleo and vegetarian eaters, alike – and everyone in between
Ingredients
- 1/2 cup crushed ice
- 2/3 cup water or almond milk (plus more if you want to thin it out)
- 1/2 cup pureed pumpkin (roasted or canned)
- 1 ripe banana or peach
- 1 Tbsp flax meal
- 1 Tbsp almond butter
- a slice of fresh ginger (or 1/2 tsp minced ginger)
- ¼ tsp cinnamon
- ¼ tsp pumpkin pie spice or allspice
- Optional: Add in protein powder of your choice.
Instructions
- Place all ingredients in blender and blend until smooth.
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