Pumpkin pie in a glass? Yes please!!!
Now that the weather has finally started to cool down, I’m getting into all things pumpkin (…stay tuned for my classic pumpkin bread!). I thought a pumpkin smoothie would be a healthy and filling after school snack for me and the kiddos this week, but I was looking for a recipe that didn’t contain bananas because my little girl DOES NOT like bananas! I’ve been trying to sneak small amounts of them into smoothies lately but she knows – and she WILL NOT drink it if she detects the slightest hint of banana. So after searching the internet and not finding any pumpkin smoothie recipes that fit our dietary needs and didn’t contain bananas I decided to come up with my own.
I usually add avocado to my green smoothies in place of bananas so I thought, why not add it to my pumpkin smoothie? I know it isn’t exactly avocado season, but you can still find them this time of year and it makes the smoothie thick, creamy, smooth, and it is totally undetectable! Which is good, because if my kids knew there was avocado in it, they would absolutely not drink it! But they didn’t and they LOVED it
*Really delicious when topped with coconut whipped cream.
- ⅔ C Pumpkin Puree
- ⅔ C Almond or Coconut Milk
- 1½ Tsp. Pure Vanilla
- 2 Tbsp + 1 Tsp. Pure Maple Syrup, or to taste
- ⅔ C Crushed Ice
- ½ Avocado, peeled and pitted
- Place all ingredients into a blender and blend until smooth.
this post is part of Fat Tuesday Allergy Free Wednesdays, Gluten Free Wednesdays, Whole Food Fridays, Gluten Free Fridays, and Slightly Indulgent Tuesdays