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pumpkin pie smoothie

When autumn comes there is always an abundance of pumpkins. It is such a shame to just carve them up for jack-o'-lanterns, and that so many recipes use canned pumpkin for "convenience". A real pumpkin, is just as easy to prepare as any other squash, simply cut into 1" thick segments, and roast it at 400°F for about 20-25 minutes until soft. Or steam 1" cubes for 15-20 minutes until softened. The smaller ones tend to be sweeter, and a little goes a long way, to add to salads, muffins, or this creamy, dreamy morning smoothie.


1 cup cooked pumpkin

2 cups almond or cashew milk
1 Tbsp coconut oil
1 pitted date
1" stem fresh ginger root, grated
1/2" stem fresh turmeric root, grated (or 1/4 tsp turmeric powder)
1/4 tsp ground cinnamon
1 Tbsp chia seeds


Blend and enjoy!

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