Pumpkin Pie Smoothie

2

October 6, 2016 by Virginia James

There’s nothing better than a nice smoothie… unless it’s PUMPKIN Flavored! Today I’m sharing with you a pumpkin based smoothie for all of you pumpkin fans to enjoy this fall. But before we get started, I’d like to let you know a bit about this recipe.
I’ve always loved making Nice Cream (cruelty-free ice cream)- it’s extremely simple -just blend a frozen banana with a teaspoon of vanilla extract and you get this super smooth, creamy mixture that is the exact same taste and consistency of vanilla ice cream! Because of the creamy consistency, adding a frozen banana to any smoothie makes it so much better, and adds a bit more natural sweetness to it.
nice-cream
Also, since I’ve discovered the quick and easy way to make Coconut Whipped Cream (recipe below), I’ve been using it to top smoothies, coffee, fruit, cakes, cookies, and even my nice-cream! It’s just so light and fluffy and it literally tastes like sugar. There isn’t much of a strong coconut flavor to it, it tastes more like plain regular whipped cream, but lighter (if that’s possible).
coconut-whipped-cream-4406
This is one of my inspirations for this recipe. Little by little, I’ve started adding spices and different fruits to create different flavors to every nice-cream I’ve made, so I thought, why not use the nice cream method to make a smoothie that’s pumpkin flavored? So I did – and the results were DELICIOUS! It is now my go-to for every friday evening.
Pumpkin-Spice-Frappe-6.jpg
So why am I posting this on a Thursday? Two reasons: ONE – you need to make sure you have what you need. I hate scrambling to the market to get one item i need to make something delicious. I always make it to the market for any last minute items the day prior for a stress free smoothie making experience. TWO –  there are just a few things you need to do the night prior in preparation:

The Night Before:

1 -Take a ripe banana; slice it into rounds and place in a freezer friendly ziplock bag or glass container covered in plastic wrap. Freeze these overnight.
2 -Take a can (or two … I personally prefer two!) of Coconut Cream and place it in the refrigerator to chill overnight.

Ingredients for Smoothie:

  • 1 cup almond milk
  • 1 banana, frozen (optional- triple this for more of an ice cream consistency)
  • (optional) 1 scoop vanilla bean protein powder- I like Vega Protein Powder
  • ¼ tsp ground cinnamon
  • ¼ tsp pumpkin pie spice
  • 2 Tbsp maple syrup
  • ⅔ cup pumpkin puree

Ingredients for Whipped Cream:

(this whipped cream recipe makes a large amount – keep in mind that 2 Tablespoons of this whipped cream is a single serving)
  • 1 14-ounce can coconut cream
  • 1/4 – 3/4 cup (28 – 84g) icing/powdered sugar
  • optional: 1/2 tsp vanilla extract
Dairy-Free-Coconut-Whipped-Cream21.jpg

Look how FLUFFY!!!!!!!!!!!

Directions

  1. Get your chilled bowl out of the freezer. Also, take your coconut cream out of the fridge and scoop out the top, thickened cream and leave the liquid behind*.
  2. Beat for 30 seconds with an electric hand mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
  3. As soon as you get the consistency of whipped cream, place the bowl in the refrigerator to keep it cool.
  4. SMOOTHIE TIME! Toss all of your smoothie ingredients in the blender.
  5. Blend until smooth. (if you decided to triple your bananas for more of an ice cream-like consistency, it will take a bit longer to blend, and you may need to stop every so often to scrape ingredients down the side of the blender -extra work, but totally WORTH IT!)
  6. Serve in a tall glass and top with 2 Tablespoons of your refrigerated Coconut Whipped Cream (pipe it on for that ‘ribbon’ look). Save the rest of your cream for later.
  7. Optional -top your coconut whipped cream  with a sprinkle of pumpkin pie spice to make it look pretty!

pumpkin-topped

 

**Notes
* If your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp – during the whipping process. That has worked for me several times.
*Also note, that if you decide to add more bananas for a thicker, creamier consistency, the color of your smoothie will be a bit lighter, but in my opinion, the extra work and change in color is worth it!
I hope you enjoy this delicious smoothie as much as I do!
Much Love,
~Virginia James
barbellgal
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2 thoughts on “Pumpkin Pie Smoothie

  1. […] Get the recipe for coconut whipped cream on my pumpkin pie smoothie post -this makes a great topping for these […]

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  2. […] 1 batch (~1 1/2 cups) Coconut Whipped Cream […]

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