Pumpkin Spice Green Smoothie

It’s fall! Love it. And I love the pumpkin spice everything — especially when pumpkin spice doesn’t = syrupy nastiness. Here is a great recipe for homemade pumpkin spice coffee if you have a hankerin’ for something caffeinated.

I, however, am mildly intolerant to coffee. I know, right? When it first hit, I thought it was the milk. So I switched to soy. Then I thought it was the soy. So I switched to coconut. Then I thought it was the caffeine. So I switched to decaf. Then, when I still wasn’t tolerating more than the occasional cup, I had to acknowledge that it was actually the coffee.

Denial is a powerful mistress.

Not willing to give up pumpkin spice even if I have to (mostly) give up coffee, I decided that my green smoothie could handle it. And how.

Green smoothies look gross when they’re done so I’m giving you the shot of the awesome pumpkin color to tempt you. Never fear. This will look like franken-juice when it’s done like all good green smoothies do.

Pumpkin Spice Smoothie (1 serving)

4 oz water, milk, or milk alternative

1/2 banana (this is for sweetener. If you dig sugar or honey, you can skip the banana and use that)

2 tbsp pureed pumpkin

1/4 tsp pumpkin pie spice*

1/2 c baby kale

1/2 c baby spinach

I use a stick blender that works amazingly well though you can use a regular blender. Toss all the ingredients in and blend it up until the green leaves are all tiny specks or less in your smoothie. I like to blend everything except the greens first so I get to see that fantastic pumpkin color… and then I add the greens. I love color.

And let me quickly share Dennis’s favorite green smoothie recipe:

Peanut Butter Cup smoothie (1 serving)

4 oz water, milk, milk alternative

1 banana

1 tbsp peanut butter

1 c greens

fingertip full dark chocolate chips

Mix all but the chocolate chip in the blender until the greens are no bigger than specs. Add the chocolate chips and pulse just to get them down to straw-size chunks.

Note that my “one serving” is one generous serving. It generally ends up being 10 fluid ounces when all is said and done.

While it’s fall-moving-to-winter for us, it’s spring-moving-to-summer for some of our readers. If you’re in the mood for something refreshing and summery, try out Daniél’s husband’s tropical green smoothie recipe.

*Make your own pie spice!

3 tablespoons ground cinnamon

2 teaspoons ground ginger

2 teaspoons nutmeg

1 ½ teaspoons ground allspice

1 ½ teaspoons ground cloves

Mix and store.


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