Pumpkin Pie Smoothie: The Greatest Thing I’ve Ever Made for Breakfast
This morning was kind of a disaster. I broke my blender; woke up early to finish making Overnight Apple Butter, only to realize I don’t own a sieve; and learned the hard way that aluminum water bottles don’t make good to-go coffee mugs (at least mine doesn’t—it leaked eeeeeverywhere.) But the silver lining was this: I had the absolute best breakfast of my life.
Allow me to introduce you to my new best friend: Pumpkin Pie Smoothie.
I concocted this little recipe while lying in bed last night. It’s a mish-mosh of a bunch of recipes I found online, which means it’s an Emily Leaman original, right? I’ll claim it. The amazing thing is, it packs all the flavor of pumpkin pie and clocks in at just 220 calories a serving and a whopping 23 grams of protein, thanks to the protein powder. (Which is totally optional, by the way—I threw it in because I had it sitting around.)
Do enjoy, Be Wellers. I know I will again.
Pumpkin Pie Smoothie
Makes two 8-ounce servings (or one giant smoothie if you prefer)
1 cup unsweetened almond milk
1/2 cup canned pumpkin
1 frozen banana
2 scoops protein powder* (optional)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
*I used Trader Joe’s vanilla soy protein powder, but unflavored would work, too.
Put all ingredients in a blender or food processor, blend until smooth and serve.
Per serving: 220 calories, 4 fat grams, 50 milligrams cholesterol, 215 milligrams sodium, 25 grams carbs, 4.4 grams dietary fiber, 23 grams protein.
>> What are you digging for breakfast these days? Share your favorite eats in the comments!