Easy As Pie — Easier, Actually!
Finally. An answer to the eternal question: What do I do with that little bit of pumpkin purée that’s leftover from pumpkin pie making? Whip up a simple and filling breakfast smoothie, that’s what. Can’t seem to get your hands on a coveted can of pumpkin purée? Turn this into a delish green smoothie by subbing out the pumpkin for a big handful of spinach! (You won’t even taste the greens, we promise.)
Did you know? November is National Peanut Butter Month, so we tossed in a tablespoon to celebrate!
Ingredients:
- ¾ cup almond, rice or soy milk
- ¼ cup pumpkin purée
- 1 small banana (or about ½ cup of sliced frozen banana)
- 1 Tbsp. flax
- 1 Tbsp. peanut butter
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ½ Tbsp. maple syrup or agave nectar
Directions:
Add all ingredients to blender and blend until smooth.
At this point, you can add a handful of ice cubes or a bit more liquid (water works best) to achieve the consistency you like.
