Pumpkin pie doesn’t have to be reserved for fall. Our nutrition experts from OhioHealth Employer Solutions have whipped up a pumpkin pie smoothie bowl that’s delicious year-round.
“This creamy cool smoothie bowl is perfect for breakfast, brunch, or snacking”, says OhioHealth Wellness Consultant, Mariah Fredritz, CHES, ACE. “Cashew butter, dates, and maple syrup make this a naturally sweet treat, while the canned pumpkin offers you a tasty dose of vitamins and antioxidants!”
Jenny Pitcher, a certified health and wellness coach and registered dietitian at OhioHealth, suggests switching out coconut milk for any kind of milk you would like – almond, soy, you name it! “This smoothie tastes like a delicious dessert but it is serving up a big helping of protein, vitamin A and some fiber along with a lot of flavor!” says Jenny.
So grab that blender or food processor and get to mixing. You’re going to want to try this recipe soon!
Ingredients
- 1 ½ sliced frozen banana
- ½ cup canned pumpkin
- ¾ cup coconut milk
- 1 tablespoon almond butter or cashew butter
- 1 tablespoon pure maple syrup
- 2 medjool dates, pitted
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice handful of ice cubes
- 2 scoops collagen powder (optional)
Instructions
- Add all ingredients to your blender and blend until smooth.
- Pour into bowl and add your favorite toppings, like granola, chia seeds or unsweetened coconut flakes. Make it more of a dessert with a dollop of coconut whipped topping!
Recipe adapted by Mariah Fredritz, CHES, ACE
Print the Pumpkin Pie Smoothie Bowl recipe.
Fredritz and Pitcher bring recipes like this one and cooking demonstrations to employers as part of OhioHealth’s Employer Solutions team. If you want to learn more about all OhioHealth Employer Solutions offers, visit our website. If you’re still hungry, check out more recipes here.
