Fuel Friday #6: Pumpkin For Breakfast

I'm a HUGE fan of smoothies. I have one nearly every morning for breakfast and they’re just so amazing. Once it starts getting cold out, I’m sure I’ll be pairing my smoothies with a tall glass of green tea, but I can never abandon my smoothies! Because we’re right in the heart of 5 Fridays of Pumpkin to celebrate October, I’m excited to share with you my Pumpkin Pie in a Glass recipe. If you like pumpkin pie, you’ll love this breakfast friendly drink!

First off is the pureed pumpkin. Did you know that most canned pumpkins aren’t actually made from pumpkin? I use Libby’s pure canned pumpkin which is actually a special kind of pumpkin that actually resembles a butternut squash more than a pumpkin *the more you know*, but that doesn’t stop it from being absolutely delicious. This just means you can use any winter squash you’d like for this. Feel free to make your own puree or use a can. To make your own just cut up the meat and steam it. Once soft put it in a blender or a food processer and blend until smooth. I just use a can for most applications, not out of lack of pumpkin (I think I have about a dozen of them in my house right now), but because canned pumpkin is so easy and very very good still. 

Also, if you’re one of those people like me where you can’t afford everything organic, pumpkins and other winter squashes are PERFECT for you. You don’t need to worry about the organic vs non-organic debate because not only do pumpkins not need many pesticides to be successful, but their thick skin act as a barrier so what little bit is on there doesn’t make it to the flesh. That’s why classic Libby’s works for me.
IMPORTANT: Do not get pumpkin pie mix. You want PURE PUREED PUMPKIN, Key detail. 

Okay, “vegan milk”. You guys should know by now I’m not vegan, but I’m also a lactose intolerant girl who has a love hate relationship with dairy products. I pretty much avoid them completely aside from my grass-fed butter and my long-aged hard cheeses. That’s just my decision for what works for me. So does this mean you can use dairy milk? YES you could, its best with unsweetened almond milk because I like adding my own flavorful sweetener, and milk and other sweetened vegan milks can make it too sweet if you add both. Even dairy milk has a ton of sugar in it. Another bonus almond and coconut milks have less calories, more protein, and more calcium then any dairy milk could dream of (if you needed more convincing). 

Pumpkin Pie spice is great stuff. I put it on everything. You can make it yourself out of cinnamon, nutmeg, ginger, and allspice or just get a bottle of it pre-made.

Finally I like to add some protein. I have a great hemp protein that I use. I put 1-2 heaping spoonfuls in one of these recipes because it does have a gritty texture when there is too much. If your protein is smoother, feel free to add more (I suggest using a neutral or unsweetened protein). Protein not your style? Skip it, no worries. Hope you enjoy!

Pumpkin Pie in a Glass

• 4-8oz (1/2-1 cup) pureed pumpkin

• 8-12oz (1-1 ½ cup) unsweetened vegan milk

• 2-3 tbsp Maple Syrup

• 2-3 tsp Pumpkin Pie Spice

• Protein!

Directions:

• Add all ingredients in a blender cup (I use the individual serving cup from my ninja).

• Blend until smooth.

• Enjoy!