It was a lovely cool day here in Ft. Worth, and it put me in a fall mood. I needed a pumpkin spice smoothie! I’m not calling it a pumpkin pie smoothie, because I don’t want a breakfast dessert, but this is filled with pumpkin, not just spice. It bangs out nearly a quarter of the daily produce goal, and it’s cheap and delicious, so I thought I’d share. Whole30 and Vegan. Hope you love it!
Jen’s Pumpkin Spice Smoothie
Serves 4 – 178 grams of produce per glass!
1 small can pumpkin (plain, not pie filling – I stick it in the fridge the night before)
2 frozen bananas, halved to help your blender
3 cups almond milk (unsweetened vanilla)
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice (sub apple pie spice, pie spice, or cinnamon – whatever you have)
pinch of salt
Blend and pour into 4 glasses.
Sweetener? You could put maple syrup or brown sugar out. 2 Tablespoons in the glass is full pie level, so the scaling is…
Boss level – none to minimum
Intermediate – a splash
Beginner – 2 splashes
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My favorite knife. It’s a 7″ full tang Santoku. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.
My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.