This Pumpkin Spice Smoothie is perfect for fall! It’s also great for those times when you’re in the mood for a Pumpkin Pie but don’t want to go through the hassle of baking one. It’s made with baked pumpkin or squash. Remember, a pumpkin is a squash. For the smoothie depicted above I actually used one cup of red kuri squash. When the weather gets a little chilly I tend to bake a pumpkin or squash a couple of times per week so that I have a mason jar of freshly baked pumpkin on hand at all times for fall recipes. I haven’t tried making this Paleo Pumpkin Spice Smoothie with canned pumpkin, so not sure if that would work.
For those of you that are stevia averse, I would suggest making this with either 1-2 dates or a tablespoon of maple syrup or honey in place of the stevia. For the topping, I used coconut whipped cream, however, you can use real whipped cream if that suits you. This Pumpkin Spice Smoothie tastes like a frozen, ice cream-ish version of pumpkin pie and I love whipping one up in the morning after I work out or in the afternoon for a quick pick me up.
The health benefits of pumpkins are numerous. Loaded with magnesium, zinc, vitamin A, and vitamin C they are also a fabulous source of fiber. Pumpkins are packed with anti-inflammatory compounds and polyphenols that can protect the eyes, lower cholesterol and reduce joint pain. Low in calories and high in fiber, pumpkins are an amazing food.
Pumpkin Spice Smoothie
Ingredients
- 1 cup baked pumpkin or squash
- 1 cup full fat coconut milk
- 1 tablespoon ground cinnamon
- 1 tablespoon fresh chopped ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon vanilla stevia
- 2 cups ice
- garnish with whipped cream or whipped coconut cream
Instructions
- Place baked pumpkin, coconut milk, cinnamon, ginger, nutmeg, and stevia in a vitamix
- Blend on high speed until smooth
- Blend in ice until smooth
- Pour into 2 glasses and serve; top with with coconut cream or whipped cream if desired
Equipment
I’ve blogged here at Elana’s Pantry since 2006 and have come to realize that in the world of special diets there are many particular needs! It seems that whenever I share a recipe folks want to change it, and I love that. Having food allergies and intolerance means we all have to do our best to take care of ourselves.
I made this recipe numerous times with various proportions of the ingredients in the recipe and the others outlined above (re: sweeteners). I tested and changed items until this Pumpkin Spice Smoothie tasted just right. I drank a lot of Pumpkin Spice Smoothies along the way! But I want to know, how will you change this recipe to meet your needs? What can and can’t you eat? Leave a comment and let me know!
Judy says
I recently purchased your your cookbook “Paleo Cooking” and tried the garlic crackers. The first time I thought the garlic was too strong so I cut it in half the second time. Then I brushed the unbaked crackers with safflower oil and sprinkled with each 1/2 batch with different seasonings. One I seasoned with caraway seeds, the other with rosemary (dried, and then rubbed in my palms). I also sprinkled on salt. This gave me more variety. Since I’m only cooking for two, storage has been a problem in the past. So I placed the crackers (onced cooled) in an air tight container with a paper towel. The next time I wanted crackers, I reheated in a 350 degree oven for 5 minutes. They were perfect! Thanks for giving us crackers!
Alex says
This looks so lovely! I really never tire of the pumpkin themed recipes on line at this time of year. I better get one up on my site soon!
Patricia says
Thank you for another creative and healthy recipe! My skin reacts poorly to cinnamon so I substitute allspice. I added a quarter cup of coffee for a latte-ish treat, maybe next time I’ll try coffee extract.
Janet Spain says
Whipped this up today-filling and tastey. For whatever reason I decided to add one apple too. It was all blended in my magic bullet. Also I didn’t use ice- just drank after blending. Yum, tasted good on this cool fall day
Susan says
Hmm – the recipe says 1/4 teaspoon of Vanilla Stevia. I used plain stevia and added some organic vanilla and some local maple syrup. When I saw this recipe I couldn’t wait to go get and cook a pumpkin, so I used canned organic pumpkin from my cupboard. Yum – very different from most of my smoothies!
Trina says
You saved my sanity! I just got my blood work back with a mile long list of food intolerances. There are so many foods I can’t have for at least 6 months. This tasted refreshing and very satisfying! I appreciate your recipes for people like me who are so restricted. I subbed honey for stevia and it tasted delicious. Thanks Elana!
Petra Korevaar says
Looks delicuous! And with our incredible long list of allergies, we can have this smoothie without any change!!!!
vlslusher says
could i add chia seeds to this? any suggestions on quantity?
Angela says
I tsp seeds.
Christine K says
This sounds utterly delicious Elana! Looking forward to trying it! Besides being Celiac with Hashimoto’s and having battled cancer this past year, I am reactive to whey protein so dairy is out. I am also reactive to potatoes, soy, corn, hemp as well as being equivocal to many others like chocolate, coffee, sesame etc. Luckily, I can use this recipe as is using the coconut cream as my garnish! Thanks so much! This really puts me in the fall spirit!
Jenevieve says
This sounds amazing! can’t wait to try it!