Pumpkin Pie Smoothie, Even if you don’t have an affinity for Halloween (I’ll be honest, it’s not my favorite of holidays), one can’t help but love all the seasonal food that comes with it: cider, caramel apples, pumpkin flavored everything. On the other hand, there are plenty of scary ingredients in Halloween recipes that you could live without. Hint: high fructose corn syrup. You just have to be creative and make the healthier, and more delicious, versions. A special fall morning favorite of mine, is to put the taste of pumpkin pie into a smoothie. Vegan-Friendly Halloween Treat. Yum! Pumpkin Love.
- 1 cup unsweetened organic coconut milk or almond milk
- 2 Tbsp. cooked fresh pumpkin/ or organic canned pumpkin
- 2 scoops Vega One Vanilla Chai (or chia seeds & organic vanilla extract)
- 1/4 tsp pumpkin spice, ground
- 1 tsp organic cane sugar or raw honey
- 5 ice cubes
- 2 Tbsp organic coconut cream
- 1 dash cinnamon, ground
Blend all ingredients until smooth. Pour into glass and top with coconut cream and sprinkle of cinnamon.
Ingredients for Whipped Coconut Cream (optional topping)
- 1 15-ounce jar organic coconut milk
- 1 Tbsp raw honey
- 1 tsp organic vanilla extract
Place the jar of coconut milk in the refrigerator and leave it until well-chilled. Open the coconut milk. There will be a firm waxy layer on top. Scoop it out. Stop as soon as you reach the water at the bottom of the can, don’t include anything but the solid cream. (You can use the water in smoothies, or just drink it straight). Place this cream in the bowl of a stand mixer, or large bowl. Set on high-speed and whip the coconut cream for 3-5 minutes. Whip until becomes light and fluffy, with soft peaks. Mix in sugar & vanilla, if using.
unsweetened coconut milk / or almond milk 2 Tbsp. cooked pumpkin or
canned – not the pumpkin pie variety 2 scoops Vega One Vanilla Chai
(or chia seeds and vanilla extract would be great too) 1/4 tsp.
pumpkin spice, ground 1 tsp. organic cane sugar 5 ice cubes 2 tbsp.
coconut cream 1 dash cinnamon, ground – See more at: