Vegan Pumpkin Smoothies

 

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I have been seeing pumpkin smoothies all over foodie websites lately and have been wanting to try my own. I first made this recipe last weekend and ate it several times for breakfast this past week. I finally have what I think is the perfect recipe!

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I made my pumpkin smoothie with real pumpkin which made it taste super fresh. I bought one pumpkin and cooked it Sunday night. Then I let it cool and put it in the freezer. All week I had yummy pumpkin for my smoothies!
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Vegan Pumpkin Smoothies
Serves 2
A healthy vegan smoothie that tastes like a slice of pumpkin pie!
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Prep Time
6 hr
Total Time
10 min
Prep Time
6 hr
Total Time
10 min
290 calories
52 g
0 g
6 g
12 g
1 g
455 g
122 g
23 g
0 g
4 g
Nutrition Facts
Serving Size
455g
Servings
2
Amount Per Serving
Calories 290
Calories from Fat 48
% Daily Value *
Total Fat 6g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 122mg
5%
Total Carbohydrates 52g
17%
Dietary Fiber 8g
33%
Sugars 23g
Protein 12g
Vitamin A
391%
Vitamin C
18%
Calcium
35%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup of frozen pumpkin chunks
  2. 1/4 cup of oats
  3. 1 large banana (frozen or room temperature depending on how cold you want your smoothie)
  4. 2 cups of soy milk
  5. 1 teaspoon maple syrup
  6. 1/2 teaspoon cinnamon
  7. 1/16 teaspoon ginger
  8. 3 dashes cloves
  9. 1/16 teaspoon fresh nutmeg
Instructions
  1. 1. The day before you want to make this smoothie, wash your sugar pumpkin and cut it into 4 parts.
  2. 2. Take out as many of the seeds as you can.
  3. 3. Bake the pumpkin at 400 degrees Fahrenheit for about 1 1/2 hours or until a fork can easily pierce the pumpkin.
  4. 4. When the pumpkin is cool, peel off the skin and chop the pumpkin into 1 inch cubes.
  5. 5. Freeze the cooled pumpkin cubes for at least 6 hours.
  6. 6. Place the oats in the blender or food processor and pulse until they are finely ground.
  7. 7. Add the pumpkin, soy milk, banana, maple syrup and spices to the blender or food processor. 8. Pulse until all ingredients are mixed.
  8. Serve cold!
Notes
  1. If you are running short on time, you could substitute all the spices for 1 teaspoon of pumpkin pie spice. I have also seen recipes use canned pumpkin instead of fresh, but I think the fresh pumpkin makes for a better flavor.
beta
calories
290
fat
6g
protein
12g
carbs
52g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
This smoothie tastes like a piece of pumpkin pie but it has a lot less calories. I ate it for breakfast and as a dessert one night!
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Enjoy!