Maple Pumpkin Fall Smoothie
Servings: 1
Give this perfectly spiced, ultra creamy Fall smoothie a blend. With warming spices, creamy cauliflower and pumpkin purée you're sure to be in an Autumn state-of-mind at first sip.
Ingredients
- 2 tbsp raw pecans
- 1 cup almond milk
- ½ cup cauliflower florets frozen
- ½ cup pumpkin puree canned
- 2 tbsp pure maple syrup
- ½ teaspoon pure vanilla extract
- pinch ground cinnamon
- pinch nutmeg ground
- pinch sea salt, unrefined
Instructions
- Pour the almond milk into a blender. Add the pecans and cauliflower and blend until smooth.
- Add the pumpkin, maple syrup, vanilla, cinnamon, nutmeg and salt and blend again until smooth.
- Pour into a glass, sprinkle with chopped pecans and a little more cinnamon and nutmeg and serve.
Notes
- Milk Swaps: Use unsweetened non-dairy milk. If yours is sweetened, cut the maple syrup in half.
- Sweetener Swaps: A pitted Medjool date can replace the maple syrup; see this guide to natural sweeteners for more options.
- Protein Boost: If you add a scoop of protein powder, add a splash more almond milk, since it thickens the smoothie.
- Storing: Best fresh, but it keeps in a sealed jar in the fridge for up to 24 hours; shake before drinking. Freeze leftover pumpkin puree in 1/2-cup portions for up to 3 months.
Nutrition
Serving: 16oz, Calories: 341kcal, Carbohydrates: 43g, Protein: 5g, Fat: 18g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Sodium: 350mg, Potassium: 577mg, Fiber: 7g, Sugar: 30g, Vitamin A: 19076IU, Vitamin C: 29mg, Calcium: 401mg, Iron: 2mg
