I’ve added one more kitchen appliance to the ‘obsession’ list. The infamous “Magic Bullet”! Although I haven’t been going crazy since I’ve had it (just give me another month okay, I’ve only had it for a couple of days lol), I have made two really successful Pumpkin Pie Smoothie variations.
Thanks to my mom for pureeing up the pumpkin and keeping it in the freezer for me for the last couple of months… otherwise I definitely wouldn’t have made this. I am NOT a fan of canned pumpkin. I didn’t have time to buy them this past October, cut them up, boil.. yada yada.. so this recipe wouldn’t be possible without my momma.
This is not an original recipe, as I’m sure you’ve seen many variations of it online and other blogs. I read one or two then just threw mine together, knowing my tastes.
I have to say that the one made with coconut milk was just perfect and everything I imagined it to be. Thick and creamy and more resembled a pie. The almond milk version is much lighter and not as thick. Still both are fantastic and I would drink either one any day.
– 1/2 c organic pureed pumpkin
– 1 c light coconut milk or unsweetened original almond milk
– 1/2 frozen organic banana
1/2 tsp ground cinnamon
1/2 tsp ground clove
1/2 tsp ground nutmeg
1 squirt of stevia (Oddly, I don’t measure this ingredient)
1 tbsp ground graham cracker crumb
pinch of Himalayan pink sea salt
Throw all ingredients into your handy-dandy Magic Bullet or blender and blend until smooth. Add two cubes of ice if you want it super cold. Drink and enjoy.