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Ingredients
- ¾ cup cooked pumpkin (you can use canned, but fresh is much better)
- 1½ cups unsweetened organic vanilla almond milk
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon fresh ginger, finely minced
- 2-3 Medjool dates, pits removed (soak first if they aren’t soft)
- optional: small handful of raw pecans to make it even more creamy.
- Clean additions:
- 1 packet Vanilla protein powder
- optional: 1 tablespoon ground flax seed
Directions
- Directions: Add all of your ingredients to the blender. Puree until smooth and creamy. If your pumpkin and/or almond milk isn’t cold, you could add a handful of ice, although this may make it less creamy. You can also add a splash of water or additional almond milk if your smoothie is too thick. Top with a sprinkle of cinnamon and/or nutmeg.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 125g | |
| Calories 197 | |
| Calories from Fat 11 | 6% |
| Total Fat 1.31g | 2% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 638mg | 18% |
| Total Carbs 50.32g | 13% |
| Dietary Fiber 5.1g | 17% |
| Sugars 40.77g | 27% |
| Protein 1.78g | 3% |
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