I hope everyone had a wonderful holiday weekend! Knowing that next year there will be a new little human in the mix had me really cherishing the time we spent with family and friends this time around.
I can’t be the only one who feels that pumpkin season shouldn’t end with Thanksgiving, but should continue through the entire fall and holiday season. My taste for pumpkin is still going strong, in any event!
Remember those wisdom-giving pumpkin pancakes? The leftovers got me through several breakfasts last week. I had them rolled up with a bit of White Chocolate Wonderful and they were divine.
Once those were gone, I put the leftover pumpkin puree to good use in delicious smoothie form. There are a thousand and one pumpkin pie smoothie recipes on the Internet, and now I’m throwing mine into the mix as well!
Pumpkin Pie Smoothie
Serves 1
Vegan, dairy-free, gluten-free, soy-free
Ingredients
3/4 – 1 cup non-dairy milk (I used almond-coconut)…add less milk for a thicker consistency, more for thinner
1/2 cup pumpkin puree
1 frozen banana
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. vanilla extract
Small pinch of ground cloves
Directions
Blend and enjoy!
Are you still getting your pumpkin fix? Let me know how!
A.Cook in the Making 