Actually, when I made this I thought I was brilliant in coming up with a way to sneak veggies (i.e., pumpkin) into a smoothie), and didn’t mean at all for this to come off as an indulgent treat. It does taste like an indulgent treat though. Like, more rich and indulgent than my normal smoothies. Even more rich and indulgent than my richer smoothies – you know, the ones I put a couple spoonfuls of nut butter into, and it’s all pretty much attributable to the pumpkin.
This was probably the thickest smoothie I’ve ever blended and blogged. In the photos I’ve shown it with a straw, but that was before I attempted drinking it with a straw, which could have been done, but a spoon worked out way better.
The other rich and indulgent part of this smoothie? Chocolate, which is also health food! Really, it is. Look it up. It’s all the added fat and sugar that normally come along for the ride that’s bad, and I didn’t add all that much of either here.
The result? Something that tastes like a dessert. Something energizing enough to get you through a workout (it got me there). But not something so heavy as to make you feel like you just ate another Thanksgiving dinner, or even another Thanksgiving dessert. Sounds like the perfect slurpable snack for the holiday season. Hang on to this one.
This creamy chocolate pumpkin pie smoothie is made with pumpkin puree, sweet medjool dates, cocoa powder, and pumpkin pie spices.
5 minPrep Time
5 minTotal Time
- 1 ripe banana, optionally frozen
- 2 medjool dates, pitted
- 3/4 cup canned pumpkin puree
- 2 tbsp. cocoa powder
- 1 cup unflavored almond or soy milk
- 1 tsp. ground cinnamon
- 1/4 tsp. powdered ginger
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- Place banana, dates and pumpkin into blender and blend until smooth, stopping to scrape sides of pitcher as needed.
- Add cocoa powder, milk and spices. Blend again until smooth.