This is a blast from the past, (initially posted November 2011) yet merited reshooting and sharing once more!
What sort of nourishment blogger would I be on the off chance that I didn't post a rich and scrumptious Pumpkin Pie Smoothie? An eager one I presume! I've opposed making a pumpkin smoothie since I didn't think I'd like it. Was I totally off-base! In the wake of making a pumpkin pie a weekend ago I had a little canned pumpkin left finished. I am so happy in light of the fact that this was incredible. I returned to the storeroom to ensure I have another container of Libby's 100% Pure Pumpkin since I'll make this over and over. It poses a flavor like pumpkin pie to me yet it's sound, filling and totally fitting for breakfast.
Look at these delightful gourds and pumpkins. We picked these at a nearby homestead – three for a dollar! What an arrangement and what a fun day with our grandkids. The little ones get such a rush from picking their own pumpkins.
Thick, rich, sound and velvety – it suggests a flavor like pumpkin pie in a glass. When you're wanting pumpkin pie however don't have sufficient energy to make one, this is a fine substitute.
Also Try Our Recipe : ORANGE PINEAPPLE GREEN SMOOTHIE RECIPE
Ingredients
- 1 cup plain Greek yogurt (I prefer Fage brand yogurt)
- 1 cup canned pumpkin puree
- 1/2 scoop protein powder (optional)
- 1 cup vanilla almond milk
- 1 frozen sliced banana
- 5-6 ice cubes
- Agave nectar, honey or Truvia to taste
- 1 teaspoon pumpkin pie spice, more or less to taste
- Fresh ground nutmeg for garnish
Instructions
- Add all ingredients to a blender and pulse until smooth. Serve sprinkled with additional cinnamon or nutmeg if desired.
For more detail : bit.ly/2TZ0Hh4
Read More Our Recipe : SEA GLASS CANDY
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