If you’ve ever wondered how to enjoy Thanksgiving dessert everyday instead of just one day a year, then I’ve got a solution for you. Step 1: be thankful. Step 2: make this pumpkin pie smoothie bowl. Step 3: eat it.
Yes, this is a *~vegan and gluten-free~* smoothie bowl but I promise you, it tastes like Thanksgiving day pumpkin pie with the addition of some granola, nuts, seeds and juicy pomegranate (nature’s Gushers am I right?!) AND if you want to make a healthier pumpkin pie *nice cream*, you can make this smoothie, put the mixture into ice cube trays and then whip it up in a blender. Top it with a dairy-free whipped cream (or the real thing bc why not?) and enjoy.
I made this on Amazon LIVE for my series At Home Cooking, and I will link the entire episode here after it airs. In each episode, I make my recipes live in the kitchen so you can get the real picture of the prep, method, etc. This particular recipe is pretty self explanatory, but if you ever have any questions at all, you can tune into At Home Cooking and ask all of your questions while I’m live-streaming.
Pumpkin Pie Smoothie Bowl
Ingredients
- 1/2 cup unseasoned pumpkin purée
- 1 1/4 cup unsweetened almond milk
- 1 1/2 tbsp almond butter
- 6 pitted dates
- 1/4 tsp vanilla extract
Pumpkin Pie Spice
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- Pinch of salt
Toppings
- Pumpkin seeds
- Granola
- Pecans roughly chopped
- Pomegranate seeds
- Maple syrup drizzle
Directions
- Combine the smoothie ingredients in a blender and pulse until smooth.
- Top with pumpkin seeds, granola, pecans, pomegranate seeds and a drizzle of maple syrup! Serve immediately.
Rate & Review
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