Have you had enough pumpkin yet? Of course not, it’s only the end of September. I, for one, LOVE pumpkin, and when I was pregnant with my son, I couldn’t possibly put it in enough dishes. I’d often eat it straight from the can, or mixed with yogurt and agave.
Well, I wouldn’t say I’m THAT fanatical about it still, but I still love those big orange globes, so this year, I’m indulging in a sensible way.
Who doesn’t love a smoothie?
This is actually an adapted recipe, but feel free to tinker with it on your own as well!
Pumpkin Cheesecake Smoothie:
1 banana cut into medallions and frozen
4-6oz vegan yogurt (depending on how thick you like it, and I use homemade soy yogurt which is unsweetened and unflavored, but other plain yogurt would do)
1 tablespoon maple syrup
1tsp pumpkin pie spice
1/4c pumpkin puree
splash of non-dairy milk (depending on how thick you like your smoothie, you can actually mix it first and THEN determine if you need milk)
Put all of this in a blender or food processor and blend until smooth. Add more milk if it is too thick. Enjoy!