Whether you have leftover pumpkin puree you need to use up, or you're just looking for an excuse to add that vegan whipped cream onto something else - we've got the perfect Fall recipe for you! Our Pumpkin Pie Smoothie uses the exact amount of puree leftover when you make our Pumpkin Spice Loaf mix, and it’s the perfect morning breakky or afternoon pick-me-up.
Pumpkin Pie Smoothie
1 frozen banana (cut in chunks)
¾ cup pumpkin purée
2 tbsp maple syrup (or 3 pitted dates)
¼ tsp ground ginger
¼ tsp ground nutmeg
1 tsp ground cinnamon
¼ cup vegan yogurt, plain or vanilla
1 ½ cup cold plant milk
1 tsp pure vanilla extract
Combine all ingredients and blend until smooth
Serve right away
Start your blender on low speed first, this helps chop up any hard (frozen) chunks, for about the first 30 seconds, then turn on high to fully combine everything together.