Pumpkin Smoothie
gluten-free // vegan
Do you have leftover pumpkin purée and don’t know what to do with it? Reduce your waste and blend it into this smoothie for a great fall breakfast!
Ingredients:
200 mL almond milk
1 frozen banana
1 frozen zucchini
1/2 cup ice
2/3 cup pumpkin puree
1 tsp pumpkin pie spice
1/2 tsp cinnamon
optional: 1 scoop vanilla protein powder
Toppings:
Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola
Pumpkin Seeds
Coconut Flakes
Drizzle of nut butter
Directions:
Add everything to a high-speed blender and blend until reaches thick and creamy consistency. Add toppings and enjoy!
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