gluten-free // grain-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!
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
option: 1 scoop vanilla protein powder
Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola
Drizzle of nut butter
add everything to a high-speed blender and blend until reaches thick and creamy consistency. Add toppings and enjoy!