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There are a few pumpkin pie smoothie recipes around so just thought I’d add another variation to the collection. It’s based on one from Nicole at aModestFeast. I had to laugh when reading about Nicole as she described herself as a self-confessed, mostly reformed, one-time extremely picky eater – there’s hope, Moms!
I made one tweak to the recipe. Where Nicole used almond butter, I decided to use pecan butter, because pecan pumpkin pie is a great alternative. You’ll find that pecans are just a little sweeter so it adds an extra little touch to the lovely flavor. There’s a recipe for pecan butter at the end of the post. Nicole comments on her recipe …
Here, I’ve blended up pumpkin purée, almond milk, greek yogurt, pumpkin pie spice, [pecan] butter, and dates into a smoothie that is an ideal breakfast … Rich and creamy, it’s far more filling than your average smoothie, one that won’t leave you hangry mere moments later. It’s about as close as you’ll get to eating a slice of pumpkin pie for breakfast, save for literally doing that.
Please turn to the Next Page (click button below) for the recipe …
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Recipe: Pecan Pumpkin Pie Smoothie
Serves 1
Ingredients:
- 1/2 cup unsweetened Almond Milk
- 1/4 cup Pumpkin Purée
- 1/4 cup full-fat Greek Yogurt
- 1 tablespoon Pecan Butter *
- 1/2 teaspoon Pumpkin Pie Spice
- 3 Dates, pitted, torn into chunks
- Pinch of Salt
* Pecan butter is as easy as any other nut butter to make. It just requires a blender and a bit of patience. Check out Kate’s pecan butter. http://cookieandkate.com/2012/pecan-butter-recipe/
Add all the ingredients to your blender and blend until it reaches the consistency you like, adjusting the amount milk as necessary. Pour into a glass and enjoy.
Source: aModestFeast
Photos: aModestFeast
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