Pumpkin Pie Smoothie

Happy Thanksgiving!

Although Aaron isn’t the biggest lover of pumpkin, but I have to get my pumpkin fill in as many ways as I can during the fall. One of my favorite ways to use up my stockpile of canned pumpkin is to make a healthy and refreshing pumpkin pie smoothie for breakfast. It’s one way to sneak in a few fruits, some omegas, and lots of antioxidants via spices like cinnamon and ginger.

Pumpkin Pie Smoothie Thievery
Freddie enjoying my Pumpkin Pie Smoothie on Thanksgiving morning.

I try to whip one of these bad boys together in the time after I drop Freddie at daycare and before I head to work. If I don’t schedule my smoothie making like that, Freddie tries to drink it all. Him having a smoothie isn’t necessarily a bad thing, but he’s a pumpkin hog.


Vegan Pumpkin Pie Smoothie

Ingredients:

  • 1 cup nondairy milk (we use soy)
  • 1/2 frozen banana
  • 1/2 cup canned puréed pumpkin
  • 2 Tbsp oatmeal
  • 1 Tbsp ground flaxseed
  • 1 Tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 tsp blackstrap molasses
  • 3-4 ice cubes

Put everything in a blender or food processor and blend. Enjoy!


Vegan Pumpkin Pie Smoothie
Dessert in a glass

 

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