Every year I make a Pumpkin Pie Smoothie. It blends up orange, creamy, spiced and with a flavor that really does taste like a slice of pie. This year’s pie smoothie is light, sweet-tart and creamy with an accent of fresh fall apple cider from my local farmer’s market. A thick swirl of vanilla bean coconut milk whip on top and a sprinkle of crushed gingersnaps completes this fall treat. Give this healthy, dairy-free, pie-inspired smoothie a try!..
A few years ago I made this Pumpkin Pie Shake that was a bit more on the creamy side. It was a truly pie-tastic dessert shake. But this year I wanted to try something a bit on the lighter side. And this smoothie does it! In fact, you could easily sip this for breakfast or as a mid-afternoon pick-me-up and feel quite good about it.
Healthy Smoothie. Fiber and vitamin A from the pumpkin, fiber and potassium from the banana, natural sweetness from the apple cider and if you add in soy yogurt (see ingredient sub) you’ll be adding in some protein and probiotics. Pumpkin Pie goes healthy. And sippable.
Pumpkin Pie Cider Smoothie
2/3 cup canned pumpkin, unsweetened
1 cup apple cider (not apple juice)
1/4 tsp pumpkin pie spice (optional spice add-in: cayenne for spiciness)
1 1/4 cups frozen banana slices
1/4 cup soy creamer – Sub Options: 1/4 cup full fat coconut milk OR sub with 1/3 cup vanilla soy yogurt for an even healthier smoothie
1/4 cup ice
Sweetness note: the banana and cider should add enough sweetness, but you can add in a drizzle of maple syrup for extra sweetness
Garnish: crushed gingersnaps, whole gingersnap on top
Topping: vanilla bean coconut whip made from full fat coconut milk, a pinch of crushed vanilla bean and 2 tsp powdered sugar (I use an iSi at-home whipped cream frother – but you can also use a hand mixer – instructions here)
To Make: Blend. Add whipped topping, Add gingersnaps. Serve!
For more in-season recipes, check our Babble’s 21 Pumpkin Recipes for Fall!