Pumpkin Pie Smoothie

• 3/4 cup pumpkin puree (100% pumpkin, not pie filling)
• 1, frozen banana
• 1/2 cup plain Greek yogurt
• 1 cup whole milk (or unsweetened almond milk)
• 2 tbsp pecans (or walnuts)
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg

Instructions

1. Pour the milk into the blender, then add the yogurt and pumpkin puree.
2. Add the frozen banana, pecans, maple syrup, vanilla, cinnamon, ginger, and nutmeg.
3. Blend on high for about a minute, until the pecans have disappeared into the smoothie.
4. Taste and add another teaspoon of maple syrup or a pinch more cinnamon if you want it more pie-like.
5. Divide between two glasses and dust the tops with a little extra cinnamon.

Tips

• Buy cans labeled 100% pumpkin with pumpkin as the only ingredient. "Pumpkin pie filling" already contains sugar and spices and will make this far too sweet.
• Freeze the rest of the can in an ice-cube tray (about 2 tablespoons per cube), then drop in 6 cubes for the next batch.
• No frozen banana? Use a fresh one and add a handful of ice.
• For a dairy-free glass, use unsweetened almond milk and a plain coconut yogurt.

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