When temperatures drop, my smoothie consumption usually begins to taper, but this year I've been experimenting with adding fall ingredients to the usual blender suspects. My family's most admired autumnal smoothie to date is this thick and creamy pumpkin pie version. It's sweetened enough (with fruit!) that the pumpkin and spices bring pie to mind, but not so decadent that it strays into dessert territory. You can definitely still have this for breakfast or an afternoon snack.
If you think about it, indoor heating takes away the strangeness of enjoying a cool breakfast even when it's chilly outside. In fact, it's often warmer in our apartment during the fall and winter than in the summer — radiator heat is no joke.
I think the key to drinking smoothies this time of year is to include seasonal fruits and vegetables, as well as warming spices. All the better if it happens to be pie-themed.
Pumpkin Pie Smoothie
1 cup pumpkin puree
2/3 cup coconut milk
2 tablespoons almond butter 1/2 frozen banana
2 dried Medjool dates, pitted
1 teaspoon pumpkin pie spice, store-bought or homemade Coconut whipped cream and extra pumpkin pie spice, to garnish (optional)
Add the pumpkin, coconut milk, almond butter, banana, dates, and spices to a blender and process on high until smooth. Divide between two glasses and top with coconut whipped cream and a dusting of pumpkin pie spice, if desired.
You can replace the coconut milk with cow's or nut milk. It won't be quite as thick but is still delicious.