Smoothies are my go-to breakfast. Every single morning that’s what I crave, even when it’s cold outside. They’re quick, they’re yummy, and they’re hydrating, which is always a plus after 8 hours of sleep with no water.
Recently, I was whipping up a batch of vegan pumpkin bread for the office, when I ran to the store to grab some pumpkin puree. Unfortunately all they had were 22 oz. cans. I made the pumpkin bread (it was a hit, hooray!) and had half a can of pumpkin puree left over. I stored it in the fridge and came to work the next day researching all sorts of pumpkin recipes I could make. I didn’t want to bake another loaf of bread, I didn’t want anymore sweets (surprising, I know), and then it hit me. Pumpkin pie smoothies! Now, this might sound gross, trust me when I made it the first time I had to really convince myself to taste it, but ever since I took that first sip I’ve been hooked!
This is my number one go-to fall smoothie recipe.
2 bananas (fresh or frozen)
1-2 tbsp pumpkin puree
1 tsp. maca powder (if you don’t have, it’s not a big deal, just omit)
1-3 tsp. pumpkin pie spice (if you’re not into “spiced” things, I recommend starting with 1 tsp. and tasting along the way)
1-3 tsp. cinnamon
1 tsp. vanilla extract
Non-dairy milk (optional- I use water to make it more hydrating)
That is it! If you’re using frozen bananas, you may be able to omit the ice. Simply blend together and top with a few more dashes of cinnamon!