Fall Inspired Pumpkin Smoothie
Prep Time
15 minutes
Prep Notes
High Speed Blender
Pumpkin Puree (BPA Free Organic Canned) or Roasted Whole Pumpkin Puree
(Poke holes in baking pumpkin with sharp knife, rub with coconut oil and place on glass baking dish)
Bake in 350 degree oven for 45 - 60 minutes. Pumpkin is done when flesh is darkened and can be easily pierced with a fork
cut - cool 20 min - scoop out seeds and reserve for baking - peel off skin and puree in food processor - store in jar 1 week in frig or longer in freezer. You will eat this quickly with all the yummy fall pumpkin recipes available.!!
Cooking Time
n/a
Yields
2 /16 oz servings
Ingredients
1 Cup Pumpkin Puree
2 frozen Bananas
3 - 4 Organic Pitted Dates
1 Cup Almond Milk (the new Cleaner MALK cold pressed pure Almond Milk is great commercial option)
1 Cup Filtered Water
2 - 4 Tbsp Hemp Hearts
2 Tbsp Fresh Ground Flax Seeds
1-2 Scoops of Vanilla Lucuma Epic Brand by Sprout Living is Clean Option
1/2 teas Pumpkin Pie Spice
1/2 - 1 teas Cinnamon
filtered water ice cubes 4-5
Optional - Fresh Ground Pumpkin Seeds (you can do in food processor or nutribullet blender and store in airtight jar)
Directions
tip - (always place ice in bottom especially if you are using Nutri bullet brand blender to help push ingredients down)
add all ingredients and blend until smooth
taste test and add any additional spices
pour into 2 16 oz smoothie bottles with tight lids
for easy refrigerator grab - n - go's!!