- How to Green
- Philly Represent!
- Plastic Bag Reduction
Pumpkin season is in full swing… pumpkin lattes, pumpkin muffins, pumpkin beer… it’s here! Word is Starbucks is celebrating their 10-year anniversary of the pumpkin latte but I’m still feeling cold beverages during these mild fall days. So I set out to make a cold treat that made use of the glorious orange squash-like fruit. The fact that it’s a bit healthier and much lower in sugar than a pumpkin latte is just icing on (the pumpkin) cake.
It happens to be vegan but you could un-veganize (creating our own words today) if you wish to use cow’s milk.
Vegan Pumpkin Pie Smoothie Recipe
Makes 2 servings
- 1 & 1/2 cup canned pumpkin puree
- 1 ripe banana
- 2 cups unsweetened almond or soy milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tbsp chia seeds (optional)
Blend all ingredients and serve! I like to enjoy mine in a chilled glass or mason jar.
PS – If you must get your pumpkin latte fix but don’t love all the sugar and liquid calories try a soy misto or regular coffee with a splash of soy and just 1 pump of pumpkin syrup added (most coffee shops typically use 3.) The result is a seasonal -albeit less sweet beverage.