Pumpkin Spice Smoothie Recipe
This Pumpkin Spice Smoothie recipe mixes pumpkin, pumpkin pie spice, coffee, maple syrup and Silk Vanilla Almondmilk for a delicious drink for the holidays or any day!
Servings: 1 Serving
Calories: 106kcal
Ingredients
- Half a 14.5-ounce can of canned pumpkin puree frozen (I freeze mine in ice cube trays - half a can is about 6 ice cubes worth)
- 3/4 cup Silk Vanilla Almondmilk
- 1/2 cup cold coffee
- 4 teaspoons real maple syrup
- 1/2 teaspoon pumpkin pie spice
Instructions
- Combine all ingredients in the bowl of a blender.
- Puree until liquefied. Serve cold.
Notes
This Pumpkin Pie Smoothie is best served fresh from the blender, but if you have leftovers, store them in an airtight jar in the refrigerator for up to 2 days. The texture may thicken slightly after chilling, so give it a good shake or a quick blend before serving. If you want to freeze it, pour the smoothie into silicone molds or ice cube trays.
Once frozen, transfer the cubes to a sealed bag or container and store for up to 1 month. To enjoy later, thaw in the fridge overnight or re-blend with a splash of almond milk or cold coffee to bring back the original consistency. This is meant to be enjoyed cold.
Nutrition
Serving: 1serving | Calories: 106kcal | Carbohydrates: 20g | Protein: 1g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 249mg | Potassium: 128mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 265mg | Iron: 0.2mg
