If you’re craving pumpkin pie, but you don’t feel like baking (or having tons of leftovers), or if you have some left over pumpkin puree, this smoothie is perfect. It’s pumpkin pie flavor in a glass! The almond butter and dates give it a rich, full texture.
I used yogurt for the base, but for Paleo or non-dairy you can sub full fat coconut milk.
Ingredients
- 5 - 6 Medjool dates chopped
- 1/4 cup water
- 1/2 cup pumpkin puree
- 1 cup plain yogurt (SCD) sub coconut milk for Paleo
- 1 small banana frozen - sliced
- 1 tsp pure vanilla extract
- 1 tbsp almond butter
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
Servings: servings
Instructions
- Add dates and water to a small saucepan
- Cook over medium heat until dates are soft and water is absorbed – stirring occasionally
- Remove dates from heat to cool down
- Mash them up a bit with a spoon to make a paste
- Add all other ingredients to blender
- Add date paste
- Blend until smooth
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Recipe shared on Gluten Free Fridays.
Sherry Lipp
Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
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