This craze of turning desserts into smoothies started for me last winter. It began with a Blueberry Cobbler Smoothie that I make all the time. I have to say, that is one of my most favorites! Then, I developed an Apple Pie Smoothie, in both green and “non green” versions. Perfect for sweet fall apples. So, after several readers requested pumpkin recipes, I knew I had to turn that favorite pumpkin pie into a smoothie too. I think this will make you pumpkin lovers very happy.
Pumpkin is a great source of vitamin A, potassium and other minerals. Its dense texture is filling without being loaded with calories. You can adjust the amount of pumpkin you’d like in this recipe. The recipe, as is, will create a thick smoothie that you can drink with a straw or eat with a spoon. It’s very pumpkin “pie-ish”! If you’d rather have a thinner version, just reduce the amount of pumpkin to 1/4 cup.
Pumpkin Pie Smoothie
5 ice cubes
1/2 C. pumpkin puree (reduce to 1/4 C. for a thinner smoothie)
1/2 frozen banana
1 T. golden flaxseed meal (or you can use 1 T. almond meal)
1 T. honey (use 1 packet of stevia for vegan)
3/4 C. almond milk (I use unsweetened vanilla almond milk, but any milk you prefer is fine)
dash of vanilla extract
1 t. cinnamon
pinch each of nutmeg, cardamom and sea salt
Combine all of the ingredients in a blender. Blend on high speed until smooth.
This is what you make when you want your pie, but not the fat or empty calories! You may remember when I turned Blueberry Cobbler into a smoothie! Well, I’ve been feeling inspired since then to turn every one of my favorite desserts into a healthy smoothie!
I first developed this as a green smoothie…and it was incredible! I couldn’t wait to share it with you. Then I figured, there may be some of you out there who might find the green unappealing. So, I’m including the non-green version! I have to say, if you make this smoothie both ways and taste test, you’ll see what I mean when I say, “You’ll never, ever taste the green!” And honestly, my whole family actually prefers the green version! Give it a try and let me know which you like best!
Apple Pie Smoothie Two Ways
about 6 ice cubes
1 organic apple, washed, quartered and cored (leave the skin on)
1/2 frozen banana
1/2 C. unsweetened vanilla almond milk
1 t. cinnamon (I use Saigon cinnamon, see Notes)
1 t. ground flaxseed (optional)
1 T. chopped walnuts (optional)
1 -2 large handfuls of spinach (just for the green version)
stevia, if desired
Put all ingredients, except for the stevia (and except for the spinach if you are going non-green), into the blender. Blend on high speed until smooth and creamy. Give it a taste to check the sweetness and add the stevia accordingly.
Serves 2 small servings or 1 large serving.
I experimented with adding about a quarter cup of oats to this smoothie. It was OK, but adds a chewiness to it. Go ahead and add it if you think you’d like that. I prefer the ground flax. It adds a nice nuttiness, extra fiber and omegas without changing the texture.
If you are using plain almond milk, you may want to add 1/2 t. of vanilla extract.
I use Saigon cinnamon in this recipe. You can use any cinnamon you have. I like the Saigon cinnamon because it has a much bolder flavor that I really like!
Don’t add stevia until you’ve blended the smoothie and given it a taste. Depending on the sweetness of your apple and banana, you may not need it at all. I used it on my third test and it was way too sweet!