Pumpkin Gingerbread Smoothie
This delicious smoothie is the best of both worlds...pumpkin AND gingerbread! Try it topped with raw cookie dough for the ultimate treat.
Servings: 1
Ingredients
- 1/2 cup pumpkin puree 125 g
- 1 large frozen banana 125 g
- 1.5 tbsp molasses 30 g
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 scoop vanilla plant-based protein powder
- 1 cup almond milk plus more to adjust consistency
Instructions
- Add the milk to your blender, starting with 1 cup, then add the rest of the ingredients. You may need to add a little more milk to reach your desired consistency. Start blending on low then slowly increase speed. Blend until smooth and creamy.
- Pour into a glass and top with the optional cookie dough crumble (see notes). Enjoy right away.
Notes
Cookie Dough Topping: Add 2 small, soft pitted dates, 1 tsp of molasses, 2 tbsp of oats and a pinch of cinnamon, ginger and sea salt to a blender and pulse a few times until it forms a dough. If you don't want to blend it, just mash it all up in a bowl.
Banana-Free/Lower-Sugar-Option: Banana can be replaced with 1.25 cups frozen peach slices or you can use half a large banana and about 1/2 cup frozen peach slices.
Additions: Add 1-2 tbsp almond or peanut butter for an extra creamy treat. For more volume and nutrition, add up to 1 cup cooked, frozen cauliflower or raw or cooked frozen, peeled zucchini.
Nutrition
Serving: 1smoothie | Calories: 373kcal | Carbohydrates: 63g | Protein: 25g | Fat: 5g | Fiber: 11g