We’re a bit late to Pi party, but better late than never. March 14th was Pi Day (from pi = 3.14159265), so in honour of this nerdy non-holiday here is a recipe for a Pumpkin Pie Smoothie (inspired by Dawn W., a fantastic spin instructor at Mount Royal University Recreation Centre).
Now you may be thinking to yourself, they’ve only been blogging for 8 months and already another pumpkin pie-influenced recipe? Yes – we unapologetically love pumpkin pie. So, without further ado…
Pumpkin Pie Smoothie
- 2 tbsp all-natural almond butter (we like Maranatha – no stir because it doesn’t turn to concrete in the fridge)
- 3 cups skim milk or almond milk
- 1.5 cups canned pumpkin (not pumpkin pie filling)
- 1/4 cup plain Greek yogurt
- 1/2 tsp cinnamon (Vietnamese or Saigon contains less coumarin and tastes better!)
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
Blend until smooth and enjoy! This recipe makes two pretty large smoothies. You can add protein powder instead of almond butter to save on calories from fat, but where’s the fun in that?
Nutrition Information (based on 2 servings/recipe): using skim milk, each smoothie contains 315 kcal, 40 g carbohydrate, 22 g protein; using almond milk, each smoothie contains 250 kcal, 23 g carbohydrate, 10 g protein and less calcium.