Pumpkin Pie Smoothie
A protein-packed treat to welcome in fall
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Servings: 1 (about 1 1/2 cups)
Calories: 409kcal
Ingredients
- 1/2 cup canned pureed pumpkin cold
- 1 medium banana frozen
- 1/2 cup milk regular or plant-based
- 1/2 cup plain Greek yogurt non-fat or low-fat
- 1 tablespoons almond butter
- 1 tablespoon flaxseed meal
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice mix
- 1 teaspoon maple syrup optional
Instructions
- Break the banana into chunks and place it in the blender jar.
- Add all of the remaining ingredients except for the maple syrup to the blender. Blend for about 20 seconds or until everything is smooth.
- Taste and add the maple syrup if you want more sweetness.
- Serve immediately.
Notes
Nutrition facts are without maple syrup.
This recipe doubles or triples easily, and you can freeze leftovers. Pour any leftover smoothie mix into small freezer bags or ice cube trays. Store in an airtight container in the freezer for up to 3 months.
Nutrition
Calories: 409kcal | Carbohydrates: 53g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 93mg | Potassium: 1193mg | Fiber: 10g | Sugar: 29g | Vitamin A: 19378IU | Vitamin C: 16mg | Calcium: 378mg | Iron: 3mg
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