Serves: 1-2
  • ¾ cup cooked pumpkin (you can use canned, but fresh is much better)
  • 1½ cups organic vanilla almond milk
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 tsp. fresh ginger, finely minced
  • 2-3 Medjool dates, pits removed (soak first if they aren’t soft)
  • Optional: small handful of raw pecans to make it even more creamy
  • Optional: 1 Tbl. ground flaxseed
  • TIP: Skip the dates, and make this a dinner smoothie!
  1. Add all ingredients to the blender. Puree until smooth and creamy. Add a little water, ice (if it’s a nice warm day) or additional almond milk if your smoothie is too thick.
  2. Top with a sprinkle of cinnamon and/or nutmeg.
Recipe by Recipes at https://recipes.eatingforahealthieryou.com/pumpkin-pie-smoothie/