Keto Pumpkin Pie Smoothies…A Little Taste of Fall Ya’ll!

Winter is supposed to be over, but the weather doesn’t want to give it up. It seems more like Fall than Spring, so I am resurrecting the Fall flavor of pumpkin with this Pumpkin Pie Smoothie. In reality, I like pumpkin all year round because pumpkin is perfect for a Keto diet. I love these for a quick breakfast or snack.

I make a big batch of these at one time and divide them between some freezer bags in individual servings so that I can grab them out of the freezer whenever a pumpkin craving strikes. Freezing these Pumpkin Pie Smoothie packs adds a thicker and smoother texture in this tasty treat.

Ingredients

Instructions

In a blender, add the pumpkin puree, coconut milk, nut butter, pumpkin pie spice, monk fruit sweetener, cinnamon and vanilla. Now, when I say heaping spoonfuls, see the photos below for the reality of that. I don’t think that monk fruit sweetener is very sweet, so add a couple of spoonfuls; then, taste it to see if it is sweet enough for your liking. Trust me, if it does not taste sweet enough, no one is going to eat it. At the same time, you can adjust the pumpkin pie spice. Two heaping spoonfuls may not be enough for you. It was for me, so I went with the 2 heaping tablespoons.

Pulse the blender until all ingredients are combined well. Divide the smoothie between four resealable freezer bags. Lay the bags flat on a cookie sheet. Place the cookie sheet in the freezer to flash freeze. Once frozen, the smoothie bags will store in the freezer easily.

When ready to serve, remove a smoothie pack from the freezer and place the contents in a blender. Blend until desired consistency. If you prefer a thicker texture, add some ice 1/2 cup at a time and blend until smooth. Pour the Pumpkin Pie Smoothie into a tall glass and top with whip cream. I found a keto-friendly whip topping that I like, but any kind of topping works well. If you want to get fancy, you can sprinkle on some cinnamon or more pumpkin pie spice on top of the whipped cream. Enjoy your little taste of Fall in the middle of the summer!

Pumpkin Pie Smoothies

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Beverage

Cuisine American

Equipment

• 1 medium spoon
• 1 blender
• Freezer bags
• Measuifng spoons
• 1 measuring cup

Ingredients

  

• 1 can pureed pumpkin
• 1/3 cup coconut milk, almond milk, heavy cream or other milk of your choice
• 3 Tbsp. nut butter, such as almond or sun butter
• 2 heaping Tbsp. pumpkin pie spice
• 2-3 heaping soup spoons powdered monk fruit sweetener to taste (Add more if you like it sweeter)
• 2 tsp. 2 tsp. cinnamon.
• 1 tsp. vanilla
• 1-1/2 cups crushed ice (Optional)
• Whip Cream, any kind of sweetened or sugar-free, regular or dairy-free topping (Optional)

Instructions

 

• In a blender, add the pumpkin puree, coconut milk, nut butter, pumpkin pie spice, monk fruit sweetener, cinnamon and vanilla. Make sure to taste it to see if it is sweet enough for you.
• At the same time, you can TASTE TO adjust the pumpkin pie spice.
• Pulse the blender until all ingredients are combined well.
• At this point, you can serve the smoothies or prepare to freeze them by dividing the smoothies between four resealable freezer bags to freeze. Lay the bags flat on a cookie sheet.
• Place the cookie sheet in the freezer to flash freeze. Once frozen, the smoothie bags will store in the freezer easily.
• When ready to serve, remove a smoothie pack from the freezer and place the contents in a blender.
• Blend until desired consistency. If you prefer a thicker texture, add some ice 1/2 cup at a time and blend until smooth.
• Pour the Pumpkin Pie Smoothie into a tall glass and top with whip cream, such as TruWhip.
• Sprinkle on some cinnamon or more pumpkin pie spice on top of the whipped cream.