Pumpkin pie has always been one of my favorite desserts. It’s no surprise since everyone in my family seems to love it too. I have numerous memories of eating pumpkin pie throughout my childhood. Whether it was Thanksgiving, a family gathering or just lunch with my great grandpa on a Sunday, if it was fall, then you could expect pumpkin pie for dessert.
Living with a family that loves pie always meant (and still does) one thing on the day after Thanksgiving: pie for breakfast. As much as I love my Black Friday slice of pie, I know eating pie every morning is not the healthiest choice (oh how I wish it was!). That is why I had to create this delicious pumpkin pie smoothie. It has all of the flavors of pumpkin pie, without any of the guilt.
Thanks to all of the pumpkin, this smoothie has almost one serving of vegetables. Any day I can get vegetables down before 8am is a great day to me! Frozen bananas provide natural sweetness and are the magical addition that makes the smoothie extra creamy. I like to include Greek yogurt for the boost of protein to keep me full, but feel free to leave it out if you are trying to make this dairy free. Ground flax seed and almond butter add a hint of nuttiness and lots of healthy fats too. With a sprinkle of cinnamon, ginger and nutmeg and maybe even a drizzle of maple syrup on top, this smoothie is my go to breakfast when I’m craving pumpkin pie, whether it’s November or any other time of year.