Since Fall is still pretty warm in CA, I love making pumpkin smoothies to feel festive even when it’s in the 80 degrees outside! I’ve been making this smoothie for years and have finally perfected the recipe. This pumpkin pie smoothie is super creamy, easy to make and packed with protein. It’s also vegan, contains no added sugar and is a good source of fiber.

Ingredients

Frozen bananas – This is the key ingredient to making the smoothie creamy. Make sure to peel your bananas, cut them and then freeze them. If I’m not using a high-powered blender like a Vitamix, I cut the frozen bananas into pieces before putting them into the blender to make it easier to blend.

Cashew butter – You could also use any nut or seed butter like peanut butter or sunflower seed butter. I recommend using cashew butter because some nut butters like peanut butter can be a bit overpowering in this recipe.

Vanilla protein powder – To keep this smoothie vegan, use a vegan protein powder that you like the taste of. I like Orgain Protein. You can use code “LAURAL” for 30% off your order.

Pumpkin puree – You can’t make a pumpkin smoothie without pumpkin! Just make sure to get canned pumpkin puree at the store and not pumpkin pie filling. Pumpkin pie filling has added sugar and spices.

Pumpkin pie spice – You can buy this spice at the store or make your own. I made my own by following The Pioneer Woman’s recipe.

Almond milk – I use unsweetened vanilla almond milk but you could also use whatever plant-based milk you have on hand.

Instructions

1. Blend all ingredients in a high-powered blender until smooth.
2. Enjoy!