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.