Light Pumpkin Smoothie

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Yay it’s Autumn, and I finally understand why they call it “Fall” now. Growing up in Brisbane, I was the luckiest to experience the best winters there, as our winter is simply not cold, which means the trees don’t even shed leaves.

Here in NJ, the weather has already gotten so cold that the poor leaves have turned gold and red and are falling everywhere. I have to admit, fallen golden leaves everywhere is a beautiful sight, except now, the poor trees are going to be all bare for another 6 months, which I’m going to miss. I only went out the other day to collect some leaves and picked up a few acorns as well. That’s why there are so many squirrels! (They look way too adorable trying to eat such a large acorn.)

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Well, this is my first pumpkin season recipe. I am totally aware it’s Halloween coming up soon and pumpkins are the IT thing right now, that most people are making. I just have to join in the fun and make some of my own. I call this a light smoothie because there aren’t nearly as much pumpkins as it I wanted it to have, but I kind of ran out.

I really love those small pumpkins, they are just so cute and make brilliant decorations. I actually wonder if pumpkins will go off if I just leave it there. They sell for such cheap prices at this time of the year. I almost wonder, do they sell these for us to eat, or decorate? Because these small pumpkins are rather hard to peel.

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If you want a bit of a crunch, you may like to add the cacao nibs after the whole thing is blended, and add half the almonds at the very end to give it a short pulse.

I will say that the pumpkin spice is pretty strong, so I didn’t add too much. If you really love cinnamon overpowering the other things, I recommend that you add more. Also, the medjool date just ups the sweetness a little, though you don’t have to add it as I do think it’s sweet enough without it. I just wanted to use that last one up!

Another thing you can try is triple the amount of pumpkins, or even making the pumpkins and freezing them overnight. You can probably get a much more icy consistency that way.

This is just such a creamy “dessert” like smoothie that’s healthy. I can hardly believe it!

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Light Pumpkin Smoothie

1 mini pumpkins (or 1 1/2 cups chopped pumpkin)
1 teaspoon pure vanilla extract
3/4 cup unsweetened almond milk
1/4 cup white grape juice
2 tablespoons roasted almonds
1/4 teaspoon pumpkin pie spice
1 teaspoon cacao nibs
1/2 cup ice (about 4-5 ice cubes)
1 pitted medjool date (optional)

Preheat oven to 350°F (176°C). Use a peeler to remove the skin from the pumpkin. Cut it into small blocks and take out all the seeds. Note that the smaller you cut the pieces, the quicker it will cook. Put the pumpkin pieces in an oven tray and bake for 40-50 minutes until the pumpkin is soft. Check often because it may even take longer/shorter.

Once the pumpkin is cooked, add that, along with the vanilla extract, almond milk, grape juice, roasted almonds, pumpkin pie spice, cacao nibs, ice cubes and medjool date into the blender. Blend on high speed until everything is smooth.

If you like it icy, stick it in the freezer for an hour or two.

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Light Pumpkin Smoothie
Serves: 2
 

Ingredients
  • 1 mini pumpkins (or 1½ cups chopped pumpkin)
  • 1 teaspoon pure vanilla extract
  • ¾ cup unsweetened almond milk
  • ¼ cup white grape juice
  • 2 tablespoons roasted almonds
  • ¼ teaspoon pumpkin pie spice
  • 1 teaspoon cacao nibs
  • ½ cup ice (about 4-5 ice cubes)
  • 1 pitted medjool date (optional)

Instructions
  1. Preheat oven to 350°F (176°C). Use a peeler to remove the skin from the pumpkin. Cut it into small blocks and take out all the seeds. Note that the smaller you cut the pieces, the quicker it will cook. Put the pumpkin pieces in an oven tray and bake for 40-50 minutes until the pumpkin is soft. Check often because it may even take longer/shorter.
  2. Once the pumpkin is cooked, add that, along with the vanilla extract, almond milk, grape juice, roasted almonds, pumpkin pie spice, cacao nibs, ice cubes and medjool date into the blender. Blend on high speed until everything is smooth.
  3. If you like it icy, stick it in the freezer for an hour or two.

 

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