Prep Time: 3 minutes
Its that time of the year where giant orange globes take over our fields and grocery stores. They are more than just jack-o'-lanterns though, they are also delicious and versatile fruits.
Making pumpkin puree may be fun for some, but it is also readily available canned for those to wish to save time. If you wish to make your own, look for a "pie pumpkin" or a "sugar pumpkin" (they are the same) rather than the popular jack-o'-lantern kind. I have made the mistake in the past of using the wrong kind of pumpkin and it was stringy mess, much like a spaghetti squash in texture. I've learned my lesson, and now I just buy it pre-squished.
This smoothie tastes very similar to a pumpkin pie, minus the crust. I had it on my menu for a recent food event which celebrated the fall harvest, and it was a wild success. Coconut milk is substituted for dairy and makes the drink even more creamy, and extra delicious!
As for spices, this recipe is full of them! Usually there is the smallest amount of pumpkin spice in a recipe, and so I have decided to enhance it and make a super flavourful version by using way more spices than usual. Its good, believe me.
For 5 servings
- 4 tablespoons pumpkin puree
- 3 tablespoons apple sauce
- 1 cup coconut milk
- 1/2 cup apple cider
- 1/4 cup maple syrup, or sweetener of your choice
- 1 teaspoon cinnamon
- 1 teaspoon ground clove
- 1 teaspoon ground cardamom
- 1 teaspoon ground nutmeg
- If spices are not ground, make sure they are ground and that unwanted elements are discarded, such as cardamom skins and large pieces of cloves.
- Add all ingredients to a blender and blend for 2 minutes, or until well mixed.
- Serve right away, or chill, and reserve at another time.
- The longer this sits, the thicker it becomes, so if you desire an extra thick smoothie, put it in the fridge for a few hours. The coconut milk's oil will thicken this drink up if chilled.
image credit: flickr.com