I’ve had three cans of pumpkin sitting in my pantry since last fall, just waiting to be used. I caved in and made a batch of my pumpkin chip cookies, but experimented with gluten-free flour to make them wheat-free. What I got was a fluffy and moist doughnut in cookie form. Next up is figuring out how to actually make doughnuts – I’ve got a rough plan, so we’ll see how that goes.
Pumpkin recipes never use the whole can of pumpkin, so after the cookie experiment I had half a cup sitting in the fridge needing to be used up. I didn’t want to bake anything else, and since it was really warm this weekend, I thought I’d make something frosty. I played around with the basic structure of my daily Thrive smoothies and ended up with a delicious, thick and creamy smoothie that is both a perfect indulgent dessert or healthy breakfast. The husband has been asking for them regularly ever since!
- 1 c unsweetened almond milk
- 1 medjool date, pit removed
- 1 scoop Vega One vanilla chai protein powder
- 1/2 c pureed pumpkin
- 1 banana, frozen
- 1 c ice
- Add all ingredients to blender, in order. Blend until smooth.
- Split into two glasses and share with a favorite friend.
Per serving: 321 calories, 41 g carbohydrate, 9 g fat, 23 g protein, 183 mg sodium, 19 g sugar