Pumpkin smoothies are a game-changer in the fall when you are looking for a healthy, nutrient-dense alternative to traditional pumpkin pie. Even though your Thanksgiving guests may look at you funny if you were to bring pumpkin smoothies in lieu of dessert, there is no reason why you can’t enjoy this blend on warmer mornings for breakfast or even a sweet treat after lunch.
Pumpkin puree can be found in grocery stores in canned and boxed varieties. Make sure the ingredient list has only one ingredient (pumpkin) since many can contain extra additives and stabilizers. Of course if you’re feeling ambitious, you can make your own puree by roasted your own pumpkin (I have yet to do this, but it’s on my fall to-do list!).
Nutrition:
Pumpkin: Beta-carotene is the pigment found in pumpkin and can be attributed to their bright orange hue. Beta-carotene is the precursor to vitamin A but it is also considered an antioxidant which we know helps fight potential oxidative damage to our cells by quenching free radicals. High fiber pumpkin provides an impressive amount of vitamin A– 1 serving is equivalent to more than 200% of your daily intake which aids skin and eye health.
Cinnamon: Cinnamon has been attributed to blood sugar control by slowing the rate at which the stomach empties after meals.
- 1/2 cup pumpkin puree
- 1 banana, frozen
- 1/2 cup water
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp maple syrup (optional)
- Chia seeds to top
- In a blender, add your pumpkin, banana and water. Blend to create a uniform mixture.
- Add your spices and maple syrup (if you want it sweeter), and blend again.
- Top your smoothie with chia seeds and extra cinnamon.
