Ingredients
– ½ cup pumpkin puree
– 1 frozen banana
– ½ cup Greek yogurt (or coconut yogurt for dairy-free)
– ½ cup almond milk (or milk of choice)
– 1 tbsp nut butter (almond or pecan)
– 1 tsp vanilla extract
– ½ tsp cinnamon
– A pinch of nutmeg, ginger, and allspice
– Optional: 1 scoop protein powder, 1 tbsp flaxseeds, chia seeds, or hemp seeds for extra nutrition
Instructions
1. Add all ingredients to a high-speed blender.
2. Blend on low speed, gradually increasing to high until smooth.
3. Adjust consistency by adding more almond milk if needed.
4. Taste and adjust sweetness or spices as desired.
5. Serve immediately and enjoy!
Notes
– For a vegan version, use coconut yogurt and maple syrup instead of honey.
– For a low-carb/keto smoothie, skip the banana and use unsweetened almond butter.
– For a pumpkin spice latte smoothie, add ½ cup of cold brew or espresso.
– Store in the fridge for up to 24 hours, or freeze in ice cube trays for future blending.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Smoothies
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Calories: 320 kcal
- Sugar: 22g
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 17g