Pumpkin season is in full swing… pumpkin lattes, pumpkin muffins, pumpkin beer… it’s here! Word is Starbucks is celebrating their 10-year anniversary of the pumpkin latte but I’m still feeling cold beverages during these mild fall days. So I set out to make a cold treat that made use of the glorious orange squash-like fruit. The fact that it’s a bit healthier and much lower in sugar than a  pumpkin latte is just icing on (the pumpkin) cake.

It happens to be vegan but you could un-veganize (creating our own words today) if you wish to use cow’s milk.

Vegan Pumpkin Pie Smoothie Recipe 

Makes 2 servings  

Ingredients:

• 1 &  1/2 cup canned pumpkin puree
• 1 ripe banana
• 2 cups unsweetened almond or soy milk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tbsp chia seeds (optional)

Recipe:

Blend all ingredients and serve! I like to enjoy mine in a chilled glass or mason jar.

PS – If you must get your pumpkin latte fix but don’t love all the sugar and liquid calories try a soy misto or regular coffee with a splash of soy and just 1 pump of pumpkin syrup added (most coffee shops typically use 3.) The result is a seasonal -albeit less sweet beverage. 

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Beth is a Health and Wellness expert who believes sustainability goes hand-in-hand with self care. She’s the girl whipping up kombucha cocktails at parties, and extolling the benefits of canning vegetables to anyone who will listen. View all posts by Beth Funari