Velvety Pumpkin Pie Smoothie (Vegan)

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Recipe from The Oh She Glows Cookbook by Angela Liddon

Husband-Tested in Alice’s Kitchen

Makes 1 (2-cup) serving

This is just delicious and very filling.  All the flavors of autumn in a glass.  This makes a great breakfast or after-work out snack.  Check out another yummy Pumpkin PieSmoothie on my blog that includes carrots, raisins, and nut butter.

1 cup almond milk (or coconut milk)

2 Tablespoons gluten-free rolled oats

½ cup canned pure pumpkin or butternut squash

½-1 teaspoon blackstrap molasses

½ large banana, frozen

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

4-5 ice cubes

1 Tablespoons maple syrup

Blend all the ingredients in a high speed blender on high until smooth.  Serve.

Note: I actually had some frozen pumpkin that I had frozen in ice cube trays.  I used that and a fresh banana.

Nutritional Information: 332 calories; 9.2 fiber; 6.5 protein; 292 calcium; 841 potassium