I might just be addicted to the fall. Maybe. Roasting veggies. A plethura of gorgeous colored (orange) squash and sweet potatoes. Cool nights snuggling down by the fire. Crisp mornings on a run. And for someone who loves loves loves green smoothies but finds them a tad too cold some mornings, this pumpkin pie smoothie is a nice addition to my smoothie repertoire. Sure, I've posted about pumpkin pie smoothies before, but this new recipe rocked my socks off.
The pumpkin pie smoothie is such a nice transition from the cooler, summer smoothies to the warmer smoothies that I crave on the autumn mornings.
Nope, can't tell you why I have an fixation with smoothies made with canned pumpkin pie, but I do. AND as it turns out, I'm a bit of a pumpkin pie puree snob. There is one brand that I bought because it was cheaper and well, let's just say, I'm forever going to spring for the expensive puree in the future.
I also am in love with this recipe because it's packs a mean nutritional punch. I always think of what I am eating as a vehicle for goodness. Not just taste goodness, but nutritional goodness.
And this pumpkin pie smoothie recipe has oats in it. I'm sold.
Ingredients 2 cups almond milk 1/2 cup rolled oats 2 tbsp chia seeds 1 cup canned pumpkin 1/2 tbsp blackstrap molasses 1 frozen ripe banana 2 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1.5-2 tbsp pure maple syrup
1. In a medium-sized bowl whisk together the milk, oats, and chia seeds. Place in fridge for 1 hour or preferably overnight.
2. Add soaked oat mixture to blender along with the pumpkin, molasses, frozen banana, and spices. Blend until smooth. Add about 5 ice cubes and blend until ice cold.
3. Add maple syrup to taste.