It’s been a while since I’ve shared a smoothie recipe, and I figured now is as good a time as any to send off the pumpkin with one last tasty treat (this is my way of willing the spring to come sooner)!
Fresh pumpkin has a long shelf life and is classified as a winter squash for this reason only. It’s actually planted in the spring and matures over the course of the summer to be harvested in late summer/early fall and stored all winter long. This is true of all winter squash, including kabocha, spaghetti, delicata, acorn, and butternut to name a few. I mention this, because while this post will be the last pumpkin post of the winter season, I encourage you to keep these grounding, hearty winter squash in your diet until the colder temperatures give way to spring, the flowers start blooming, and you see some fresh spring veggies at the farmers’ market. As I’ve mentioned before in my pumpkin soup post, these winter veggies are packed with fiber and antioxidants (especially beta carotene!), so load up while the winter squash gettin’s are good!
Sugar and Spice Smoothie
The Sugar and Spice smoothie is another (and even tastier, in my humble opinion) take on the pumpkin pie smoothie I shared over a year ago. This is the new and improved version of my older recipe, so I encourage you to try it both ways and decide for yourself which one you prefer.
- ½ cup canned organic plain pumpkin
- ½ frozen banana
- Handful organic pecans
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- ½ tsp vanilla extract
- 1 tsp blackstrap molasses
- 2 date
- 2 parts unsweetened almond milk
- 1 part coconut milk
- Pinch of salt