It’s about that time of year when the flavors of Fall start invading our kitchens! That and those dang “Fun-Sized” candies the kids seem to get from everywhere. I swear, I can find a random piece of Halloween candy in the back of my pantry at any given time of the year no matter how many times I’ve cleaned it out.
Fall is by far my favorite time of the year. Everything from the way the sun shines to the best holidays of the year (Thanksgiving whaaaa!) to school starting back up and football. And I’m pretty sure I put up with the crummy SF weather 10.5 months of the year to enjoy the 6 perfect weeks of Fall it gave me.
I’d be fooling myself if I said this is the first appearance anything pumpkin flavored has made at our house since last year. I’ve been making pumpkin pie smoothies all year. Who am I kidding?And I’m totally that person who buys a pumpkin pie at Costco if they have it in March. And even though I can’t eat one anymore, I definitely think YOU should!
I’ve also been fooling myself all year thinking that I had the greatest pumpkin pie smoothie recipe because, well, it still tasted healthy. If I’m going to call something “Pumpkin Pie” I want it to taste a little more decadent and a little less on the healthy. While still remaining healthy of course! Don’t get me wrong, it was good but not the BEST. So I set out to create the BEST! Even the bad batches along the way were still good. But then, I found my magical ingredient.
Just a few weeks ago Trader Joe’s started selling cashew butter. Prior than that, I didn’t buy too much cashew butter because it was always so expensive. Therefore, I didn’t experiment with it all too often. (I DID use it however to create the crostinis for my Fig + Rosemary Crostini and that was sooo worth it.) But thankfully, TJ’s pulled it out and created a less expensive option. This could be my magical ingredient!
And I was right. The cashew butter gave it that creamy richness that I was lacking before. It also added that buttery, nutty, crusty flavor that I clearly was missing prior and it was just what I needed to pull together the frozen bananas and pumpkin. I’d had used almond butter in the past but I wasn’t crazy about it. For some reason, it always tastes kinda chalky to me and just didn’t seem to be the answer.
With out further blabbering from me here it is, a perfect way to start your mornings and kick off the fall!
What’s your favorite part of the fall?? (Besides your new favorite smoothie of course!)
Paleo Pumpkin Pie Smoothie
A dairy free, peanut free, gluten free pumpkin pie smoothie
- 3/4 C. canned pumpkin
- 2 frozen bananas
- 2 C. almond milk
- 3 heaping spoonfuls of cashew butter
- 2 tsp. nutmeg
- 2 tsp. cinnamon
- 2 tsp. vanilla extract or seeds from 1/2 of a vanilla pod
- 1 Tbsp. maple syrup
- Add all ingredients into your blender and blend until smooth.
- That's IT!