Anyone want some pumpkins? We've got an abundance with plenty to share! Every other day, it seems, I've been cooking up a couple of pie pumpkins in the slow cooker, a method I read about at Simply Sugar and Gluten-Free. I've made pumpkin bars, pumpkin pie, dehydrated pumpkin granola balls (total bomb!), pumpkin puree for my dog (yup, she needs to lose some weight) and today, a pumpkin smoothie. Let me know if you agree that it tastes a lot like chilled pumpkin pie served in a glass! Pumpkin is loaded with vitamin A and antioxidant carotenoids and is a good source of vitamins C, K and E, and lots of minerals, including magnesium, potassium and iron. I'll drink to that!
Creamy Dairy-Free Pumpkin Smoothie
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | GFCF | Vegetarian | Vegan
Prep Time: 3 minutes
2 cups ALMOND MILK (how to make almond milk)
1/2 cup cooked PUMPKIN PUREE (here is the slow cooker method for cooking pumpkin)
1/4 cup raw WALNUTS (preferably soaked and rinsed in water for 8-10 hours, but not necessary)
1 APPLE, cored and quartered
3 tablespoons no sugar added APPLE BUTTER (such as Tap 'n Apple)
1 tablespoon MAPLE SYRUP
Pinch SEA SALT
1-2 cups ICE
Blend all ingredients, except for ice, on high in a high-powered blender (such as a Blendtec) for one minute. Add ice and blend until smooth. The colder the better!
Add additional almond milk or water to adjust smoothie consistency to your liking.