Pumpkin Pie Smoothie Bowl
A festive, no-cook breakfast or dessert that captures all the warm, spiced flavors of a classic pumpkin pie. This thick, creamy bowl is topped with crunchy granola and pecans for a delightful Thanksgiving treat.
Ingredients
Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup frozen banana slices
- 0.5 cup plain Greek yogurt
- 0.75 cup unsweetened almond milk or milk of choice
- 1.5 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- 0.25 tsp ground cinnamon
- 1 pinch sea salt
- 0.25 cup pecans chopped, for topping
- 0.25 cup granola for topping
- 1 tbsp pumpkin seeds for topping
Notes
Storage & Make-Ahead: This bowl is best enjoyed immediately. You can prepare the smoothie base up to 1 day ahead and store it in a sealed container in the refrigerator. It will thicken; stir well and add a splash of milk to loosen before pouring into bowls and adding toppings. Variations: For a vegan version, use coconut yogurt and ensure maple syrup is your sweetener. For added protein, mix in a scoop of vanilla protein powder. Substitute walnuts for pecans or use toasted coconut flakes as a topping.