Pumpkin Protein Smoothie

 

This pumpkin protein smoothie has now become a favorite smoothie with my kids and me! A really easy recipe with only a few ingredients to creamy lusciousness, enjoy every last sip!

 

It’s holiday season now, getting ready for Thanksgiving, then Christmas and Hanukkah.

 

Between running around with all the details for the holidays and keeping up with my blog, and of course taking care of my family, It really helps to have quick, simple snacks and breakfast ideas to keep me full and going strong.

 

This smoothie really gives me the boost I need during a hectic day.

 

My son loves this smoothie for breakfast on the go.

 

He takes it with him on the bus in a takeout cup. My daughter told me she loves it so much she makes it a few times a week while she’s studying at law school.

 

My husband, well, he has not wanted to try it yet. He loves the peanut butter chocolate smoothie that I make him and loves pumpkin bread and pumpkin pie but, still won’t give this a try. Oh well, he’s missing out on a fabulous smoothie.

 

When the cans of pumpkin went on sale at Whole Foods I bought a bunch of them for holiday pies, muffins, and breads. Not realizing I had bought 12 cans!

 

So what to do? Make smoothies of course.

 

I love the idea of having the holidays scents and tastes all through the year.

 

Looking forward to making this on a hot summer day and sipping away on traditional holiday flavors.

 

Whirl one up and taste the smooth and creamy deliciousness.  

 

 

Pumpkin Protein Smoothie

Yields: 1  smoothie

 

Ingredients:

• 1 cup unsweetened plain or vanilla almond milk
• 1 /4 cup pure pumpkin puree, the can should only say pumpkin, not pumpkin pie filling
• 1 tsp vanilla extract
• 3/4 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 1 scoop your favorite vanilla protein powder
• 1 cup ice cubes
• optional sweetener of choice if you like your smoothies on the sweet side. 1 tsp maple syrup or a small packet of stevia or monk fruit. Any no calorie sweetener works.
• aerosol whipped cream, optional
• optional add-ins for a nice variety would be a few dark chocolate chips or cacao nibs for added texture. Also vanilla yogurt is a good way to add a boost of calcium.

 

 

 

 

Directions:

1. place all ingredients except whipped cream into a blender. Whirl on low at first. If needed stop and mix around if the ice gets stuck. You may need to add a drop of almond milk. After whirling for about 30 seconds, turn to high and continue to whirl until smooth, thick, and creamy. Up to 1 minutes should be good. 
2. Pour into a large glass or cup, top with whipped cream if using and a dash of cinnamon and sip away!

Enjoy the smooth lusciousness!

Here’s a few more pumpkin recipes to enjoy…

Copycat Starbucks Pumpkin Pie Latte

Small Batch Baked Pumpkin Donuts

Cake Mix Low Fat Pumpkin Muffins

 

 

Thanks for stopping by. I hope you enjoyed todays featured recipe. You can scroll up to print it out and pin this recipe and any of your favorites on Pinterest. It’s a great way to save all your favorite recipes for later on. 

  Be sure to check back often. There’s new recipes going up all the time! 

 

Bye for now…