Ok, perhaps the last two pumpkin treats were slightly premature considering it was still almost 80 degrees outside. But yesterday, it was a crisp and sunny 65. I wore jeans and grabbed a fleece in the late afternoon when the sun went down. Sounds like pumpkin weather to me!
So, I broke out the next can in my pantry stash to come up with a light lunch knowing we were going out to dinner to celebrate.
There’s a banana pumpkin mousse cake from Barefoot Contessa that my mom has made a few times at Thanksgiving. A slightly different take on pumpkin pie and absolutely delicious. Is anything she makes not delicious? This smoothie tastes like that pie in liquid form. I highly suggest making both.
The only thing that would’ve made this better? Some whipped cream on top, Starbucks style.
There are about 10,000 trees on our property. These leaves are going to be the bane of our existence in a few weeks when every single minute of the weekend is spend blowing, raking, mowing and bagging them. I got a head start with the smoothie photo shoot.
Happy pumpkin season!
Yield: 1 serving
- 1/2 cup pumpkin puree
- 1/2 banana
- 1/2 scoop vanilla protein powder
- 1 cup almond milk
- 1/2 tablespoon chia seeds
- 1 cup ice
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon agave
- cinnamon for topping
Place all ingredients except cinnamon in blender and puree until smooth. Top with cinnamon and enjoy!