Wow! I never knew that pumpkin pie smoothies tasted so good!
I had seen them on Pinterest and lots of other foodie sites, but never thought to try them.
Then, my friend Em (who originates from Canada and is a Body and Lifestyle Coach) and I started a new venture called Smoothie Mamas where we share our healthy smoothie recipes and fave smoothies from around Brisbane.
Em asked if I could create a Pumpkin flavoured smoothie for Halloween and Thanksgiving. So, I decided to play around with ingredients and I came up with this healthy version, that is packed full of flavour.
I used fresh pumpkin puree which I got from roasting a Jap pumpkin and then blending the softened flesh. That part was super easy to do, so make sure you use fresh pumpkin puree instead of the canned version, if you can. I have included my method below.
Pumpkin Pie Smoothie
Serves 2 small or 1 large smoothie
- 1 banana (preferably frozen)
- 1 cup pumpkin puree* (not the canned version)
- 1 cup almond milk
- 2 tbl maple syrup
- 1/2 cup ice
- 1/2 tsp ground cinnamon
- 1/8 tsp allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
Add the ingredients to blender in the order listed above. Blend and serve.
Pre-heat oven on 200 degrees C ( 390 degrees F)
Wash the pumpkin, making sure you remove any excess dirt
Cut the pumpkin in half and scoop out the seeds and stringy bits. Place onto a tray lined with baking paper, cut side down.
Cook in the oven for 50-60 minutes. Remove the flesh with an ice cream scoop (or spoon) and puree in a blender, thermomix, food processor or hand held blender.
If your puree is too watery, you can strain it with a cheesecloth. Store in the fridge for up to 3 days or place in the freezer for 6 months.
Note: approx 1.4kg (3 pounds) pumpkin is equivalent to 3 cups puree.