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Pumpkin Pie Smoothies

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Prep Time 10 minutes
Total Time 10 minutes
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.