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