I love fall! I love pumpkins! And yes, I’m one of those people who get all happy about seeing pumpkin spice flavors this time of year!
One of my favorite things to do in the fall is to visit the pumpkin patch with my husband and son. We each pick out our own pumpkins.
They decorate our bay window that looks out onto red, orange, and yellow trees. Then we carve into Jack-o-Lanters just before Halloween and toast up the seeds!
I like to use cooked and cooled pumpkin, or take a shortcut and use organic pumpkin puree (make sure there are no additives).
Canned pumpkin puree has the most flavor, though, and it saves a ton of time.
I added hazelnuts to suggest a bit of a “pie” flavor (that’s the secret to a pie smoothie!). You can also use cashews. For a low-fat alternative, use 1/2 peach.
Pumpkin Spice Green Smoothie Recipe
- 8 ounces of almond milk (make your own)
- 1/2 cup pumpkin puree
- 1 banana, peeled
- 10 raw hazelnuts (or cashews)
- 1 scoop protein powder (I use NutriBiotic Vegan Protein Powder)
- 1/2 teaspoon cinnamon
- Dash of nutmeg
- 2 handfuls of fresh baby spinach
Start by adding the liquid to your blender (see my blender recommendations), followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.
Calories: 348 | Protein: 16g | Carbs: 56g | Fiber: 10.3g | Calcium: 13% RDA | Iron: 4.3mg | Vitamin A: 177% | Vitamin C: 182%
This smoothie is also a rich source of vitamins B1 through B6, vitamin K, copper, magnesium, manganese, phosphorus, potassium and zinc.
Serving Size: One. (This recipe makes a large, 24-ounce smoothie. It is a meal-replacement smoothie and not a snack. I recommend drinking half right away and the other half about 30 minutes later. If it is too much for you, store leftovers in a sealed container in the refrigerator for up to 24 hours.
Try This Pumpkin Spice LATTE Smoothie!
One of my favorite things about fall is the pumpkin spice latte. But all that sugar, milk and coffee isn’t so good for you. Here’s a healthy, whole food alternative that tastes just like the real thing! Oh, and it even has leafy greens in it!
This is probably the only smoothie recipe on our blog that contains coffee. You can either use regular or decaf for this recipe.
Serving Size: Two
- 1 cup pumpkin puree
- 1 cup chilled coffee (I used decaf)
- 1 frozen banana, peeled and sliced
- 1 cup almond milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- tiny dash of ground cloves
- 2 cups fresh baby spinach (optional)
Directions: Start by adding the coffee to your blender, followed by the pumpkin. Add the frozen, sliced banana and spices, finishing with the spinach. Blend on high for 30 seconds or until the smoothie is creamy.
(Nutrition info is per serving) Calories: 126 | Fat: 2g | Protein: 4g | Carbohydrates: 27g | Fiber: 5.4g | Calcium: 29% RDA | Iron: 2.7mg | Vitamin A: 118% RDA | Vitamin C: 33% RDA
This smoothie is also a rich source of vitamin B2, vitamin B6, vitamin K, copper, magnesium, manganese, potassium and zinc.