Ingredients
Scale
- 1 frozen banana (peeled and sliced before freezing)
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup Greek yogurt (plain or vanilla)
- 1 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 tablespoon maple syrup or honey (optional)
- 1/2 teaspoon vanilla extract
- A handful of ice cubes (optional, for extra thickness)
Instructions
- Gather all your ingredients and your high-speed blender. Peel your frozen banana and break it into chunks if you have not already. Measure out the pumpkin puree, ensuring you are using 100% pure pumpkin and not the pre-sweetened pie filling. Having everything ready ensures a quick and seamless blending process.
- Place the almond milk into the blender first to help the blades move easily. Add the frozen banana chunks, pumpkin puree, Greek yogurt, cinnamon, ginger, nutmeg, vanilla extract, and your sweetener of choice. Secure the lid tightly and blend on high speed for 45 to 60 seconds until the mixture is completely smooth and creamy. If the smoothie is too thick, add a splash more milk; if it is too thin, add a few ice cubes and blend again.
- Pour the smoothie into a tall glass. For a beautiful presentation, garnish the top with a light dusting of extra cinnamon or a sprinkle of graham cracker crumbs. Serve immediately while it is cold and refreshing. You can also add a reusable straw for easy sipping on your morning commute.
- Cook Time: 5 minutes