pumpkin spice. likely the most overdone food craze associated with fall. it’s everywhere + i love it.
no shame here, i’m on the pumpkin spice bandwagon.
i’m also a smoothie connoisseur (self-proclaimed) so it may not be shocking that my first pumpkin inspired treat this fall blended the two.
the autumnal squash isn’t just delicious, it is truly healthy. pumpkin has fiber, tons of vitamin A + beta-carotene which make it a nutrition powerhouse- so long as you use REAL pumpkin, not some sugary-syrup-substitute. (ew).
i buy a can of organic pumpkin puree- with only one ingredient (can you guess?) at my local grocery store.
within minutes i made a frothy, spicy, slightly sweet smoothie packed with pumpkin + anti inflammatory spices like cinnamon + ginger. (yum).
// p u m p k i n s p i c e smoothie//
½ can of organic pumpkin puree
1 cup of almond milk
2 frozen bananas
1 ripe banana
1 tbsp. of cinnamon
½ tbsp. of ginger ( i used ground because i didn’t have fresh- but fresh is best!)
1 tbsp. of real maple syrup
blend + garnish with more cinnamon, pepitas + a drizzle of maple syrup
optional: add 1/2 a cup of cold brew, or a shot of espresso to make a pumpkin latte smoothie a la’ starbs.
i would be lying if i said this was the last pumpkin spice recipe coming to the blog. so let’s unpack the scarves, stock pile some pumpkin puree + embrace this amazing turn of the season.