What sort of sustenance blogger would I be on the off chance that I didn't post a velvety and scrumptious Pumpkin Pie Smoothie? A ravenous one I presume! I've opposed making a pumpkin smoothie since I didn't assume I'd like it. Was I totally off-base! In the wake of making a pumpkin pie a weekend ago I had a little canned pumpkin left finished. I am so happy in light of the fact that this was incredible.
I returned to the wash room to ensure I have another jar of Libby's 100% Pure Pumpkin since I'll make this over and over. It possesses a flavor like pumpkin pie to me however it's sound, filling and totally fitting for breakfast.
Look at these delightful gourds and pumpkins. We picked these at a neighborhood ranch – three for a dollar! What an arrangement and what a fun day with our grandkids. The little ones get such a rush from picking their very own pumpkins.
- 1 cup plain Greek yogurt (I prefer Fage brand yogurt)
- 1 cup canned pumpkin puree
- 1/2 scoop protein powder (optional)
- 1 cup vanilla almond milk
- 1 frozen sliced banana
- 5-6 ice cubes
- Agave nectar, honey or Truvia to taste
- 1 teaspoon pumpkin pie spice, more or less to taste
- Fresh ground nutmeg for garnish
- Add all ingredients to a blender and pulse until smooth. Serve sprinkled with additional cinnamon or nutmeg if desired.