As promised, here’s your third pumpkin recipe of the week — pumpkin spice included!
First, a quick update: I recently joined the Downtown Nashville YMCA and it’s surprisingly upscale. I hadn’t expected a gym in Nashville to have features like a cardio cinema — a dimmed theater surrounded by ellipticals, bikes, and treadmills. The only thing missing is popcorn.
It’s close to my workplace, so it removes most excuses. I’m excited about the variety of spin classes and the pool, which a friend and I plan to use for triathlon training. I’m writing it down here to keep myself accountable.
Now, on to the Pumpkin Chia Smoothie.
I’ve found this smoothie tastes best when the pumpkin is frozen first. If you don’t freeze it, you’ll need to add a generous handful of ice to achieve a creamy smoothie texture, which can dilute the flavor. Freeze the pumpkin for the best consistency.
This is a classic dump-and-blend recipe: add everything to the blender and blend until smooth. Easy, quick, and satisfying.
I added chia seeds at the last minute. They contribute a pleasant texture and an extra boost of nutrients.
I finished mine with a handful of candied almonds and pecans for crunch and a touch of sweetness, which made it feel very autumnal.
The pumpkin spice mix I used is from Phillip at Southern Fatty. It adds the familiar warm flavors that pair perfectly with pumpkin.
Pumpkin Chia Smoothie
Ingredients
- ½ can of Pureed Pumpkin, frozen
- 1 ½ cups of Vanilla Almond Milk, plus a bit more if needed
- 1 single serving container of Vanilla Greek Yogurt, ~5 oz
- ½ teaspoon of Pumpkin Spice mix
- 1 heaping tablespoon of Chia Seeds, or a bit more if you wish
- 2-3 single serving packets of stevia, or a tablespoon of honey
Instructions
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Combine all of the ingredients in a blender.
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Blend until creamy and smooth.
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Add a bit more almond milk if needed to reach desired consistency.
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Serve and enjoy.