Recipe – Pumpkin Pie Smoothie
1 cup cooked chinese food pumpkin (can be replaced by butternut or hokkaido pumpkin)
½ – 1 banana
1 cup almond milk
½ tablespoon raw honey, maple syrup or preferred sweetener
¼ tsp vanilla
½ tsp cinnamon
⅛ tsp nutmeg
⅛ tsp allspice
⅛ tsp ground ginger or 1 tsp juice from freshly grated ginger
pinch of sea salt
½ cup ice
1. Cut the pumpkin into cubes and cook in water until tender around 10-12 min. Cool overnight or for an hour in the fridge.
2. Combine all of the ingredients in a blender. Blend on high speed until smooth.