This creamy pumpkin pie smoothie requires only six ingredients and tastes like liquid pumpkin pie. It’s vegan, gluten-free and surprisingly healthy!
Happy Monday! Fall is only three days away and the weather is getting cooler here in Richmond so I think it’s about time to break out the canned pumpkin. Have you done it yet?!?
I actually opened my first can last month. It was mostly because I wanted to test out some recipes, but also because I love all things pumpkin and could eat it at any time of the year. That said, I do hate the way we rush seasons and holidays so I waited a while before posting any pumpkin recipes here on EBF this year.
Anyhow, this smoothie is the perfect pumpkin recipe to start with — it’s great for days where you’re craving fall flavors, but the weather is still warm enough to enjoy drinking a cold smoothie.
I used my original pumpkin smoothie recipe as a guide, but switched things up a bit. I added dates to sweeten it, canned coconut milk to make it extra creamy and few hemp seeds to add a little protein. The end result is a luscious pumpkin pie smoothie that tastes like creamy pumpkin pie filling. It’s absolutely delicious, vegan and gluten-free. I hope you all like it as much as Isaac and I do. Happy (almost) fall!
- ½ cup canned coconut milk (regular or lite)
- ½ cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 2 pitted medjool dates
- 1 Tablespoon hemp seeds
- 3-4 cubes of ice
- Combine all ingredients in a high powered blender. Process until smooth. Pour into a glass and enjoy.
PS — I’m headed to Charlotte, North Carolina today for the Dole FRESH Fest. I’ll be posting plenty of Instagram picts and snaps (username: eatingbirdfood) so be sure to follow along if you’re interested in seeing what I’m up to. 🙂