My very favorite thing about this time of year (aside from all of the spectacular foliage), is pumpkin pie! And not just pumpkin pie, but also pumpkin pie brownies, pumpkin pie cupcakes, pumpkin pie ice cream (hint to Turtle Mountain), and just about anything else that can be made with pumpkin and the dreamily aromatic combination of cinnamon, nutmeg, ginger, and cloves. Inspired by this recipe I recently found at eatrundoyoga.com, I decided to try my hand this morning at my own version of a vegan pumpkin pie smoothie. The result was rich, creamy, and delicious, with just a hint of coconut and all the spicy goodness of pumpkin pie. My version is not only dairy- and gluten-free, but soy-free, too.
2 cups So Delicious Coconut Milk Beverage (I used Original, but you could use Vanilla, too)
2 tablespoons agave nectar (or sweetener of choice, to taste)
1 cup canned pumpkin
1 ripe banana
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice -or- 1/4 tsp ginger and 1/4 tsp nutmeg and a pinch of cloves
1/2 tsp vanilla extract (use 1/4 tsp, if you are using vanilla coconut milk beverage)
Blend all together, pour, and enjoy! Makes 2 servings.
The winner of three free Turtle Mountain product coupons is ... shakay. Congratulations! Your coupons are in the mail, and I hope you'll soon be enjoying more of your favorite So Delicious and Purely Decadent treats. Many thanks to everyone for your very delicious ice cream flavor ideas. Perhaps we'll see a few them come to fruition!