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.
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
- 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!