Since this is best served cold, it looks like we really CAN have pumpkin spice anything all year long.
Ahhhh, pumpkin spice. What’s not to like? If you are super basic like me, you like pretty much anything that has pumpkin spice. (Fun fact: I do NOT like pumpkin spice lattes, but I am convinced that is because I just don’t like coffee. Don’t @ me!) Unfortunately, I can’t eat pumpkin pie, muffins, and cake all the time, so I came up with a pumpkin spice smoothie to get my pumpkin spice fix without all the sugar, gluten, and desserts.
Make sure you have a good blender for this. We don’t have anything super fancy, but this is the one we have and we love it. I recommend making this in batches and storing in mason jars or other sealable jars/cups, but totally up to you! Also noting that I like mine pretty thick and frozen, so I am including notes below on how to achieve that consistency!
This pumpkin spice smoothie is Whole30, Paleo, Vegan, and delicious. Everyone is bound to love it. It is naturally sweetened with coconut water and dates. Make sure you read your labels on the coconut water because a lot of brands sneak in sugar. For the dates, the recipe calls for them to be soaked in hot water for at least two hours. What this does is it softens the dates for easy blending. I typically put my dates in a cup that keeps heat really well (Yeti, S’well, and Tervis Tumbler are just a few brands that I use and think work well). If you don’t have a cup like this, just put them in a coffee mug with a lid. Then, pour only enough hot water (I use my electric tea kettle to boil some water) so that it just covers all the dates. Let sit for two hours or more. Then, all that is left is for you to remove the dates from the water and throw them in the blender with the rest of the ingredients. Blend until smooth and you have yourself a pumpkin spice smoothie!
- ¼ cup cashew butter (This is our favorite because there is no salt or sugar.)
- 1 cup almond milk
- ¼ cup coconut water
- 6 Medjool pitted dates soaked in hot water for at least 2 hours
- 7 TBSP pureed pumpkin
- ½ tsp ground cinnamon**
- ⅛ tsp ground cloves**
- ⅛ tsp ground allspice**
- ⅛ tsp ground ginger**
- ⅛ tsp ground nutmeg**
- **If you prefer (or don’t already have all these spices), you can replace with 1 tsp of pumpkin spice**
- 1 TBSP vanilla extract
- Put 6 dates in a cup and cover with hot water, let sit at least two hours.
- After at least two hours, add almond milk, cashew butter, coconut water, spices, pumpkin, vanilla, and dates into a blender.
- Blend until smooth.
- Pour into cup(s) as desired and top with a pinch of ground cinnamon (optional)
- Serve and enjoy!
- This recipe makes 24 ounces of smoothie (or two 12 ounce servings).
- I personally like my smoothies pretty thick and frozen, so I actually freeze my pumpkin before adding to the blender. The easiest way to do this is to open a can of pumpkin puree (read your labels!) and spoon 1 tablespoon of the pumpkin puree at a time onto little piles on a plate. Freeze for at least an hour and then add these frozen pumpkin tablespoons to your smoothie (remember you only need seven). If you struggle to remove them from the plate, just flip the plate upside down and run the bottom under hot water for 30 seconds to a minute. I bet you could also do this with a silicone ice tray, but I have not tried that yet.
- After I blend the smoothie, I separate into two cups and store in the freezer for 15-30 minutes before serving (again, only because I like mine super thick and frozen). This is not required.