My dear friend Louise posted a divine looking Pumpkin Smoothie on her blog, and as soon as I saw it, I needed one too!
I experimented with a few versions this week to get one I really loved, and the winner is the recipe below. Seriously, it’s like pumpkin pie in a glass. And it will fill you up. I’ve had it for a super-sustaining breakfast that kept me going to lunch, and as a snack before a long afternoon of teaching. And I couldn’t be happier.
I used kamut flakes in this smoothie, but you could use oats (like Louise did) or quinoa flakes for extra protein. If you want to go gluten-free, stick with certified gluten-free oats, or the quinoa flakes.
I hadn’t had kamut flakes before, so you know me, I needed to experiment. Kamut is a type of wheat, that is often easier for people to digest than regular wheat. I got these organic roasted & rolled kamut flakes from Eden Foods, and I am in love. Because they’re pre-toasted you can eat them out of the bag (like a cereal) — and they are deliciously chewy/crispy. I can’t wait to try them in a kamut granola!
For my pumpkin puree, I used canned pumpkin as I had it on hand. You can also roast your own pumpkin (this How to Roast Squash tutorial works for pumpkin too! In this case, I’d leave out the olive oil!) and use the roasted flesh. Yum. But don’t let that stop you — canned pumpkin works great here, and I always keep a tin around for fall baking.
In terms of a vegan “milk”, I generally use almond milk. But I thought I’d try something new and use pepitas/pumpkin seeds (I guess I made pumpkin milk?!?). YUM. The milk on its own has a rather pupmkin-seedy-taste, but it’s quite nice. I like it in this smoothie a lot. And did you know pumpkin seeds are helpful in keeping the balance of happy and scary bacteria in your gut? Excellent. My next step is to try it in a raw cacao hot chocolate. MMMM.
So Vegan MoFo-ers, go forth and smoothie. You won’t be sorry!
Pumpkin Pie Smoothie
Adapted from Smoothie automnal à la citrouille, Serves 1
- 1/4 c. pumpkin seeds (a.k.a. pepitas)
- 1 c. cold water
- 1/4 c. roasted & rolled kamut flakes (or oats/quinoa flakes)
- 1 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/4 c. pumpkin puree
- 1/2 tsp. vanilla extract
In a blender, blitz pumpkin seeds with water until you have a frothy “milk”. Add remaining ingredients and blitz until smooth.
Serve immediately, in a wine glass. Because really, why not?