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Pumpkin Spice Smoothie Bowl

Ingredients

  • 1 cup pumpkin  (you can use canned pumpkin OR roast your own- as I did-see below**)
  • 1 cup liquid  (I use 1/3 cup almond milk and 2/3 cup coconut water)
  • 1 frozen banana
  • 3 dates (pitted)
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 tsp turmeric
  • 1/2 tsp fresh chopped ginger
  • 2 scoops Vanilla protein powder (I use Nuzest Clean Lean Vanilla Protein Powder)

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Optional Toppings

  • raw cacao nibs
  • pomegranate seeds
  • pumpkin seeds
  • shredded coconut
  • sliced banana

Instructions

** ROAST YOUR OWN PUMPKIN PUREE:

  • Cut a small to medium pumpkin in half and scoop out the seeds (you can wash the seeds and roast or dehydrate them for a snack).
  • Place pumpkin halves upside down on a baking sheet in the oven at 350 degrees for about 30 minutes (or until soft).
  • Remove pumpkin halves from the oven and turn over to cool.
  • Once cooled, scoop out the fresh pumpkin meat from each shell, and discard the empty shell.
  • The fresh pumpkin puree can be stored in an airtight container in your fridge for up to one week.

Directions

  • Place all ingredients in a blender and blend at increasing speed, from low to high, until well-blended. Then pour into a bowl and add toppings of your choice!