Okay I caved. Pumpkin flavored things have just been following me around for weeks. Trader Joes was giving out samples of their pumpkin cinnamon rolls, I tripped over a PSL banner at the mall outside of Starbucks, and I swear everyone has some pumpkin fall like scented candle. So if you’re strung out on pumpkin spice lattes and just finished riding the sugar rush of all of the pumpkin flavored cookies give this Pumpkin Almond Butter Smoothie a shot!
This pumpkin almond butter smoothie is so creamy that it actually more of a parfait than a smoothie. The almond butter plus warming spiced pumpkin is like a fall hug to your belly. I was inspired by the lovely Kelly LeVeque who’s new book Be Well By Kelly and Fab Four Smoothies have become the standard for healthy smoothies. This gluten free, dairy free smoothie has been balancing my blood sugar and keeping me full for hours and also gets me my pumpkin spice fix
- 3 tbs of pumpkin puree*
- 1 cup of steamed then frozen cauliflower (easier for your stomach to digest)
- 3 tbs of unsweetened coconut yogurt
- 1 tbs nut butter (I used almond butter)
- 1 tsp pumpkin pie spice
- 1 tbs chia seeds
- 1 scoop of vanilla protein powder*
- tsp of Maca (optional)
- 3/4 cup of milk of choice (I recommend almond, coconut, or cashew)
Add everything to your blender and blend until smooth. Create some layers in your pumpkin almond butter smoothie start by pouring in a little granola or cereal to the bottom of your glass before you add the smoothie. I topped mine with some more coconut yogurt, homemade granola and almond butter.
*I actually use unflavored protein powder because I really don’t like the sweetness of flavored protein powder. If you go with unflavored protein powder the smoothie won’t be very sweet.
* Bonus tip freeze leftover pumpkin in ice cube trays to use in anything from more smoothies to pumpkin soups.