Description
This healthy dairy free pumpkin pie smoothie recipe is a great breakfast or dessert idea. The simple recipe is a great way to use leftover canned pumpkin puree. It is also gluten free, vegan and so easy to make!
Ingredients
Scale
- 2 medium frozen Bananas
- 1/2 cup Ice
- 3/4 cup Pumpkin Puree
- 2 Tbsp Almond Butter or Sun Butter
- 1 Tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- 1 cup Almond Milk
Instructions
Add the frozen bananas, ice, pumpkin puree, sun butter, maple syrup, vanilla, cinnamon, ginger and almond milk to your blender. Blend until the smoothie is smooth.
Hint: If your smoothie is too thick you can add a tablespoon at a time of almond milk until you get your desired thickness.
- Prep Time: 5 minutes
- Category: Smoothie, Drinks
- Method: Blender
- Cuisine: Gluten Free