Ingredients
Scale
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large frozen banana, broken into chunks
- 1/2 cup cold brew coffee or chilled espresso
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup or 1 medjool date (optional)
- 1/2 teaspoon vanilla extract
- 1/2 cup ice cubes (optional for extra thickness)
- A pinch of sea salt
Instructions
- Step 1: Prepare the Base: Gather all your ingredients and ensure your coffee is chilled. If you use hot coffee, it will melt the frozen banana and result in a watery consistency. Add the frozen banana chunks, pumpkin puree, and almond milk into your high-speed blender container.
- Step 2: Add Flavors and Caffeine: Pour in the cold brew coffee or espresso. Add the pumpkin pie spice, vanilla extract, and your sweetener of choice. If you are using a medjool date, ensure the pit is removed before dropping it in. Add a tiny pinch of sea salt to enhance the natural sweetness of the pumpkin.
- Step 3: Blend to Perfection: Secure the lid on your blender. Start on a low speed and gradually increase to high. Blend for about 45 to 60 seconds until the mixture is completely smooth and creamy. If the smoothie is too thick, add a splash more milk. If you prefer a frostier texture, toss in the handful of ice cubes and blend for another 20 seconds.
- Step 4: Garnish and Serve: Pour the smoothie into a tall glass. If you want to feel extra fancy, top it with a dollop of coconut whipped cream and a light dusting of extra pumpkin pie spice or cinnamon. Serve immediately while it is ice cold.
- Cook Time: 5 minutes