GREEN PUMPKIN PIE SMOOTHIE - Combet Pamella

Green Pumpkin Pie Smoothies are my favorite smoothie, no question. I love all the spices, they aren’t too sweet, and I have green and orange vegetables checked off the list first thing in the morning.

No need to wait for the fall to make this smoothie. I make pumpkin recipes all year. Why lose out on this healthy and low calorie veggie just because it’s “seasonal?”

Green smoothies are my favorite breakfast. I don’t like sitting down and spending time having breakfast while I am trying to start my day, but if I want to have veggies, I am limited in portable options.

A smoothie is easy to digest, for those of us who aren’t really breakfast eaters, and packed full of nutrients to start the day on a good note.

I make these smoothies creamy with frozen banana, coconut milk, and then add a bit of whey protein to boost it’s staying power.

The spices are what really take is over the top — of course, use pumpkin pie spice if you have it on hand. I just throw in some cinnamon, ginger, and then a little freshly grated nutmeg — what a smell to wake up to!

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This smoothie is a delicious way to get orange and green veggies in before you leave the house in the morning! It's mine and my toddler's favorite breakfast. I add whey protein to mine, and to his, a few teaspoons of coconut oil to up the healthy fats.

Course Breakfast

Cuisine American

Keyword green smoothie, pumpkin pie, pumpkin smoothie, smoothie

Prep Time 5 minutes

Servings 1

Calories 280kcal

Author Michelle

INGREDIENTS

1/3 cup pumpkin puree

1/4 cup coconut milk canned

1/4 cup water or almond milk

1 banana chopped and frozen

2 cups spinach

4 ice cubes

1/4 teaspoon cinnamon

1/4 teaspoon ginger

fresh nutmeg to taste

5 grams whey protein

INSTRUCTIONS

Add yogurt, coconut milk, and almond milk or water to a blender. Then add spinach, ice, and frozen banana. I layer the ingredients liquids first, then spinach, then frozen pieces on top of the spinach to weigh it down, and this is the way it blends the easiest.

Add spices and optional protein powder, and blend until the mixture is very smooth and the spinach is entirely broken up in the mixture.

Serve with whipped cream or coconut whipped cream for a special treat.

NOTES

I generally double this recipe and find that my blender does better with the larger amount, and my son and I share it. **To make a layered smoothie, keep the spinach out of the mixture. After blending, pour half of the smoothie into a cup, and then add the spinach to the half left in the blender and blend until very smooth.

RECIPES ADAPTED FROM https://sunkissedkitchen.com/