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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