Blend together the following, for one large smoothie or two smaller smoothies.
1/2 can of pumpkin (not pumpkin pie mix)
1 cup milk (almond, soy or any other kind)
1 tbsp almond butter
1 small banana, frozen
1 – 2 medjool dates, seeded and chopped, for sweetness
1 tsp cinnamon
a sprinkle of nutmeg and allspice
1-2 tsp ground flax seen (optional)
handful of ice
enjoy!
I love your blog and enjoy seeing all of your creativity at work. This recipe sounds wonderful – can’t wait to try it tomorrow morning. I’ve been looking for a breakfast alternative and running out of good gluten-free ideas. This is perfect – thanks for sharing.
love your site!! ran across it on facebook. I have tried all the pumpkin shakes in my area ~ not a good thing ~ need the smoothie!!
hugs
Beth
I am sooo going to make this. I have shared on FB…hope they all make it.
We modified the recipe to make frozen pumpkin custard:
cut the banana (with second day spots) into
one inch pieces and freeze the night before
reduce milk to 1/2 cup
add three raw eggs
increase nutmeg and allspice to 1/2 tsp
add ice until the mixture reaches the consistency of soft-serve ice cream
YUMMY!
Thanks to Pam for posting on FB
Yummm. I wish it weren’t so cold or I’d make one right now.