Please meet my new obsession: pumpkin pie smoothies. It’s as if pumpkin ice cream and a protein shake had a baby. So creamy while also packed with good-for-you ingredients, making it the perfect breakfast or post-workout smoothie.
Yes, another pumpkin recipe, but it’s the last one of the season – I promise. It’s funny how much I love this smoothie as I don’t like actually pumpkin pie one bit. And it’s not from a lack of trying. pretty much every Thanksgiving I take a bite of pumpkin pie, thinking that maybe it will finally be the year I see why so many people like it. And every time I quickly swap it out for a serving of pear crisp or a bowl of ice cream instead. It must be the texture as I like pretty much everything else that is pumpkin flavored – including this smoothie.
If you haven’t started adding frozen bananas to your smoothies yet, you are seriously missing out. There’s something magical that happens when you blend a frozen banana . It gets transformed into a creamy, cold, deliciousness that will have your taste buds thinking you’re drinking a milkshake rather than a healthy smoothie. To make it easier on your blender, I recommend cutting your banana into fourths before freezing.
Before I get into protein powder, I want to put it out there that this post is not sponsored by Sun Warrior Protein in any way. I simply have just been loving their products for over 5 years now and feel I should share the love 😉 While I’ve tried and even liked other protein powder brands, I always end up coming back to Sun Warrior as I love how thick and creamy their powders get when mixed with milk and even water. Plus the vanilla flavor (my favorite) has a great sweetness without the weird aftertaste that many protein powders tend to have.
So what’s so great about Sun Warrior? All their powders are vegan and easily digestible (perfect for someone with IBS like me). While the exact sources of protein vary depending on which line of protein powder you choose: Classic Protein, Classic Plus, or Warrior Blend. My personal favorite is the Sun Warrior Plus, which gets its protein from: whole grain brown rice, quinoa, yellow peas, chia seeds, and amaranth.
And for those of you interested in the nutrition details, one scoop contains 100 calories, 4 g carbohydrate, 2 g fiber, 18 g protein and 0 g sugar thanks to Stevia. For someone like me whose goal isn’t bodybuilding, 18 grams of protein is just right!
The protein powder is an essential ingredient in this recipe as it provides the vanilla flavor and extra sweetness. As a result, I highly recommend including a scoop of vanilla protein powder. If you use a different brand the consistency may change a bit, so I would start with 3/4 cup of milk then add a tablespoon more at a time to get it nice and creamy – it should be thick and similar to soft-serve (think eating with a spoon and not through a straw). If you don’t want to use protein powder, you can experiment with adding vanilla extract and maybe some maple syrup for a little sweetness. I would love to hear if anyone finds a good substitute!
So here’s a toast to a hopefully sweeter rather than tricky Halloween 😉
- 1 frozen banana
- 1/2 cup pureed pumpkin
- 1 cup unsweetened almond milk
- 1 scoop vanilla protein powder (I like using Sun Warrior Plus)
- 1/2 tsp cinnamon
- Place ingredients in a blender in the order they’re listed. Blend on high until it gets nice and creamy (should be the consistency of soft-serve).
- Pour into a glass, grab a spoon, and dig in!
- Nutrition for entire recipe: 265 calories, 3 g fat, 40 g carbohydrate, 7 g fiber, 18 g sugar, 20 g protein