Sipping on Fall: Vegan Pumpkin Pie Smoothie

Yes, we admit it.  We are those people, the pumpkin spice crazed ones.  It starts with pumpkin butter and then suddenly, half of our diet is orange.  This Pumpkin Pie smoothie is a quick way to curb those Pumpkin Pie cravings.  Roasted pumpkin creates a smooth, and creamy base while also bringing an abundance of fall flavor.   Preparing the roasted pumpkin ahead of time gives you the ability to have pumpkin pie at your fingertips. See the Recipe below. 

Recipe:

Red Kuri Squash - Roasted then Frozen

1 Frozen Banana

1 Pitted Date

2 Tablespoons of Justin's Honey Almond Butter

½ Teaspoon of Pumpkin Pie Spice

8 oz Milk of Your Choice or Water (more or less depending on your preference) 

To Roast the Pumpkin:  Preheat oven to 400 degrees.  Slice squash in half, then into quarters.  Place on a roasting pan and cook for about an hour, or until tender.  If squash appearing to be browning place foil over top of pan.  Remove from oven and once cooled peel the skin. Then, separate into smaller portions (we split it into four), place into freezer proof storage container and freeze until ready to use.  

To make the Smoothie: Place all ingredients in blender with frozen squash and banana, blend until smooth.  We topped it with a drizzle of honey and some extra pumpkin pie spice.  

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