Is anyone else baffled that October is nearly half over? I can’t really believe it. We’re putting together Halloween costumes (Sophie’s wearing an Ariel dress, and Milo is going as Nacho Libre). I keep seeing everyone’s pictures of changing leaves on Facebook and Instagram. My heart is a twinge jealous.We’re not coffee people, so the infamous pumpkin spice latte doesn’t call to us. What does call to us is fall. The tastes, smells, and colors of fall in all their sweater-weather coziness. At the moment, we’re still sort of just dreaming about the sweater weather part, so pumpkin spice smoothie it is.
This makes a great snack or an addition to breakfast. Milo can eat his (and Sophie’s) serving before I can finish mine. He looooves cinnamon anything. Sophie is less a fan of eating the smoothie as she is of making the smoothie. She’ll taste little spoonfuls of pumpkin puree without compunction while we measure in the ingredients, and likes to “sake sake sake” the cinnamon and spices in. After a quick 1-2-3-blend, we’re in business and everyone’s happily sipping away. I love snacks like these.
If you’re not dairy free, cow’s milk would work just fine. You could also use cashew or hemp milk here. If you prefer a thicker smoothie, you can add 1/4-1/2 cup soaked cashews or another banana.
- 2 frozen bananas, sliced
- 1/2 cup pumpkin puree (not pie filling)
- 1/2 cup almond or coconut milk (I prefer unsweetened)
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch ginger
- pinch cloves
- pinch nutmeg
- Place all ingredients in your blender. Blend until smooth. Taste and add any additional spices or 1 teaspoon pure maple syrup, if needed.