Warm Pumpkin Pie Smoothie

Pumpkin pie isn’t just for Thanksgiving and Christmas. You can use canned organic pumpkin purée all year round. Rather than a dessert coffee after dinner, serve your guests this warm smoothie, sweetened with dates. Top it off with whipped cream, if desired.

Warm Pumpkin Pie Smoothie

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Course

Desert

Servings

4 servings

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Ingredients

• 1 1/4 cup unsweetened almond milk
• 1/2 cup unsweetened almond milk
• 1/8 tsp cinnamon
• Dash of allspice
• Dash of nutmeg
• Dash of ground clove
• 1/2 cup almond yogourt
• 2 dates
• 2 crumbled graham crackers, as garnish

Ingredients 1 1/4 cup unsweetened almond milk 1/2 cup unsweetened almond milk 1/8 tsp cinnamon Dash of allspice Dash of nutmeg Dash of ground clove 1/2 cup almond yogourt 2 dates 2 crumbled graham crackers, as garnish

Course Desert Servings 4 servings Print Recipe

Instructions

1. In small saucepan over low heat combine almond milk and pumpkin purée. Add spices and whisk together, bringing mixture to a near boil.
2. Meanwhile add yogourt and dates to blender. Add warmed pumpkin mixture and blend until smooth.
3. Divide among four mugs and top with crumbled graham crackers.

Recipe Notes

Each smoothie contains: 98 calories; 1 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 18 g total carbohydrates (12 g sugars, 2 g fibre); 80 mg sodium