Pumpkin week is coming to a close. I’ve shared my Pumpkin Spice Latte recipe, as well as a Tahini Pumpkin Bar recipe. But I’ve saved the best for last. Pumpkin week continues with my Pumpkin Spice Smoothie recipe! Simple to make and super delicious… Let’s take a look at some of these nutrient dense ingredients.
- Pumpkin puree & sweet potato give us a boost of beta-carotene. This plant nutrient is converted to vitamin A in the body- to promote eye health, glowing skin, and to reduce inflammation (as an antioxidant). They also work as complex carbohydrates which break down slower in the body, keeping us full longer. Scroll down to see my recipe for making fresh pumpkin puree!
- Walnuts provide omega-3 essential fatty acids, promoting healthy brain function.
- Ceylon cinnamon (aka true cinnamon) can reduce blood pressure, and balance blood sugar levels when used consistently!
- Bananas are known for their ability to reduce muscle cramps, but did you know bananas are also high in tryptophan, an amino acid which is converted into serotonin- our feel good brain neurotransmitter.
- Maple syrup is a natural sweetener lower on the glycemic index then honey. If you are sensitive to sugar or watching sugar intake, you can skip this, as I find the banana provides enough sweetness!
This Pumpkin Spice Smoothie can definitely be consumed for breakfast, but it’s so delicious, you could serve it as a snack or even a dessert!
Pumpkin Spice Smoothie
A nutrient dense smoothie featuring your favourite fall flavours.
- 1 cup almond mylk
- ¾ cup pumpkin puree (recipe for making fresh pumpkin puree below)
- ½ small sweet potato (cooked)
- 1 banana
- ¼ cup walnuts
- 1 tsp vanilla extract
- ½ to 1 tsp maple syrup (optional)
- ¼ tsp cinnamon
- ⅛ tsp ginger
- Pinch nutmeg
- Pinch cloves
- Pinch allspice
Place all ingredients in a high powered blender and blend until smooth. Pour in a glass and sprinkle with cinnamon and pumpkin seeds.
Fresh Pumpkin Puree
- 1 pumpkin
Slice off the top and bottom of your pumpkin. Cut in half. Remove seeds and the stingy bits (save seeds for toasting!).
Cut the pumpkin into evenly sized pieces and remove the skin.
Add pumpkin pieces to boiling water and cook for 15-25 minutes, until the pumpkin is tender enough to be pierced with a fork.
Drain and puree in a food processor, in a blender, or with an emersion blender.