A creamy, subtly sweet smoothie with a blend of pumpkin pie spices. It's an easy way to add vegetables to your breakfast! Sweetened with dates only to give you a healthy, yet delicious bowl! Top with pecans, coconut whipped cream and roasted pumpkin seeds.
Course Breakfast
Cuisine gluten-free, vegan, vegetarian
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 1
Ingredients
1/2cuppumpkin puree
1/2cuplow-fat coconut milk, canned
2-4Medjool dates,pitted
1teaspoonvanilla extract
1teaspoon cinnamon,ground
1/4teaspoonnutmeg,ground
1/4teaspooncardamom,ground
6ice cubes
Instructions
Add all the ingredients in a high-speed blender. Blend until smooth.
Top with pecans, coconut whipped cream, shredded coconut, roasted pumpkin seeds or toppings of choice.
Notes
If your blender isn't strong enough to blend dates, you can soak them for one hour before blending or replace them with maple syrup to taste.I also tried this recipe with homemade pumpkin puree. I used 1 cup instead of 1/2 cup since it wasn't as strong tasting as canned. I recommend starting with 1/2 cup and adjusting to taste.