Creamy Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

Give a toast to autumn with a glass of this creamy pumpkin pie smoothie!

Add a dollop of Greek yogurt or whipped coconut cream on top!

​Sooo smooth and a little spicy, too. Delicious pumpkin flavour with a hint of vanilla, and maple. And there's an additional flavour layer on the bottom! So yummy!

Pumpkin season is upon us and we all want to participate in the deliciousness! This smoothie recipe is very flexible and easy to make. The amount of protein per serving will vary according to the type of yogurt and non-dairy milk used. You could add protein powder to boost the protein content if you wish. I used maple syrup to sweeten the smoothie. You can adjust the amount according to your taste, or use another sweetener if you prefer.

Those requiring a FODMAP friendly recipe can enjoy this smoothie, too! There's only 1/4 cup of pumpkin purée per serving. That amount has been given a low-FODMAP rating by Monash University.

So, please join me in a toast to autumn as we both lift our glasses of this pumpkin pie smoothie!
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Raise your glass in a toast to fall!

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CREAMY PUMPKIN PIE SMOOTHIE

The perfect comfort food for a chilly fall morning! Enjoy a warm, spicy taste of autumn with every sip! 
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AUTHOR: Beverley Noseworthy, 
MEAL: Breakfast & brunch, snack
DIETARY INFO: FODMAP friendly, gluten free, peanut free, refined sugar free, vegetarian, vegan 
SERVES: 1 

INGREDIENTS 

FOR THE SMOOTHIE 
   
    Bottom Layer

• 2 tablespoons pumpkin purée (canned or fresh)
• pinch cinnamon or pumpkin pie spice
• 1 teaspoon maple syrup (or adjust amount to your taste) 

    Top Layer

• 1/4 banana (use frozen slices for a thicker, colder smoothie)
• 1/2 cup unsweetened vanilla almond milk (or your favourite milk)
• 1/2 cup soy yogurt (or your favourite yogurt - plain, coconut or vanilla flavours work well in this recipe) 
• 2 tablespoons pumpkin purée  (canned or fresh)
• pinch cinnamon or pumpkin pie spice 
• 1-2 teaspoons maple syrup (adjust amount according to your taste)

FOR GARNISHING (Optional)*

• 2-4 kiwiberries, sliced (if unavailable use kiwifruit slices, cut to fit)
• 2 tablespoons whipped coconut cream (or your favourite whipped topping or Greek-style yogurt)
• sprinkling cinnamon or pumpkin pie spice 

​METHOD

1. Create the bottom layer. Add the pumpkin purée, spice and maple syrup to a small bowl and mix well. Then use a long-handled spoon to add the purée to the bottom of a clear, 8-oz glass.

2. To garnish the glass, press the kiwi slices to the inside as shown (or use another desired pattern).

3. Add smoothie ingredients to blender and blend until smooth.  

2. Garnish with suggested toppings, if desired. Serve immediately and enjoy!

SMOOTHIE-MAKING TIPS 

• You may need to adjust the amount of milk used in this recipe according to the type of yogurt you use. For a thicker smoothie use less milk next time. If the mixture is too thick, add a little extra milk, a tablespoon at a time, until the smoothie reaches the desired thickness.  
• If you are following a restricted diet (e.g. gluten free, nut free or vegan), always check the ingredient list on the label to ensure that each food item used meets your dietary needs. 

​PER SERVING (About one cup. Analysis includes soy yogurt and 2 teaspoons of maple syrup, but does not include garnishes.)
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Calories: 174
Carbohydrate: 26 g
      Fibre: 2 g
​      Sugars: 18 g 
Fat: 5 g
Protein: 7 g

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