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PUMPKIN PIE SMOOTHIE

When people think about Thanksgiving, what is the first food that comes to mind?

Well…turkey.

But right behind turkey is pumpkin pie. Going from carving jack o’lanterns for Halloween to using pumpkin puree for sweet holiday desserts, it’s easy to overlook the very essence of what a pumpkin is: delicious and healthy.

Although the name has no agreed upon botanical or scientific meaning, Pumpkins are grouped with winter squash of the genus Cucurbita. Their characteristic color comes from alpha and beta carotene and lutein. Pumpkins are thought to have originated in North America, where early civilizations used them in a variety of ways, such as eating the flesh (like we’re doing in this recipe) and drying the shell to use as a bowl or container. Early colonials even used the dried shells as a template for haircuts, to provide a round and uniform cut—thus the term “pumpkin-heads”!

Ingredients

4oz Harmless Harvest 100% Raw Coconut Water
½ C Almond Milk
1 Frozen Banana
¼ c Pumpkin Puree

Preparation

  1. Process all ingredients in a blender.
  2. Garnish with pecans and cinnamon.
  3. Enjoy!

Tips:

  • Add a spiced kick by using our Cinnamon & Clove blend.
  • Freeze bananas without their peel or be prepared to be annoyed.
  • Use any milk or milk alternative in place of the almond milk.
  • Skip the almond milk altogether (and use a food processor instead of a blender) to turn this smoothie into a dairy-free ice cream!
  • Canned pumpkin puree can actually be from a variety of types of squash. If you want to make your own, here are some tips.

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