I know, I know… ANOTHER recipe with pumpkin. Enough already! I hear ya. BUT, I had to use up my leftover canned pumpkin from the Pumpkin Spice Turnovers (which you must try, btw). So, I made up my own vegan, gluten-free Pumpkin Pie Smoothie recipe and I have to say, it’s blog-worthy. Since yesterday’s post was lengthy with photo overload, I’ll keep it nice and light today ;)
YIELDS 2 SERVINGS
1 cup coconut milk (in the carton, not the can)*
about ¾ cup (give or take) canned or pureed pumpkin*
1 tsp. vanilla extract
1 tsp. cinnamon
1 Tbsp. agave nectar
1 Tbsp. chia seeds
¼ cup unsweetened flaked coconut
¼ cup pecans
2 frozen bananas (peeled and cut into thirds)
1 cup ice cubes
I used regular, unsweetened coconut milk, but it would also be great with sweetened or vanilla-flavored coconut milk (in which case, you can probably omit the agave nectar). What to do with the rest of the can of pumpkin, you ask? Make Pumpkin Spice Turnovers, my dear.
I should start by saying I have a Vitamix blender, which seems to require less liquid than other blenders. So, you may need to adjust the amount of milk and/or ice cubes based on your blender. I don’t know if this is true for all blenders, but with a Vitamix, you should start with liquid on the bottom, then soft ingredients, then firm ingredients. So, add ingredients to blender in the order listed, beginning with the coconut milk. Blend until smooth. Garnish with cinnamon, coconut flakes and pecans. Enjoy!