Another pumpkin recipe? Why, yes, of course! It is October, after all! This one is so easy to whip up, and it’s good for you too! Gonna throw a little bit of the eye doctor part in here . . . did you know that pumpkin is healthy for your eyes? It contains lutein and zeaxanthin, which are important nutrients that help reduce the risk of eye disease, such as macular degeneration!
Smoothies are my go-to for quick morning breakfasts that will keep you full until lunch. You can also make this one as a tasty after dinner dessert, though. So without further ado – my pumpkin smoothie!
What you’ll need. . .
natural peanut butter
unsweetened almond milk
maple syrup (optional)
heavy cream (optional)
chocolate for topping (optional)
So, prepare you handy dandy blender. I use this one. You know, I have a confession – before this pandemic started, I never made smoothies! I mean, there was the occasional smoothie once a year or so – but I didn’t have that much experience. I had gotten so used to my stand mixer, but the blender seemed daunting. (don’t judge me!). However, being at home more, I decided I needed to eat healthier, but didn’t want to have to cook breakfast every morning. I started researching smoothies. Things you could add, what’s healthy, good combinations of things. Well, several months into this whole thing, I now drink fresh smoothies almost every morning. I have made a pumpkin smoothie before. But I never actually wrote down the recipe! So after several trials (and they were all yummy), this is the one, guys. It is sooo tasty. Who knew pumpkin and peanut butter complemented each other so nicely?
Add all the ingredients (except the 3 optional ones) to your blender. If you like your smoothies a little sweeter, add the maple syrup. If not, it’s ok to leave it out. Now blend until smooth. This recipe will make one large smoothie, or 2-3 smaller glasses. Meanwhile, in your stand mixer, add your heavy cream and use the whisk attachment to whisk to stiff peaks. Pour your smoothie into a glass, top with a dollop of whipped cream, grate some chocolate on top if you wish, and you’re all set! Now wasn’t that easy?!
Some notes. . .
- This smoothie can be vegan if you leave out the whipped cream and chocolate. If you prefer chocolate and vegan, use vegan chocolate.
- I prefer this with almond milk, but you can use any kind you like.
If you liked this recipe, you might want to try. . .
Tried this Recipe?
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- 2 tbsp pumpkin puree
- 1 frozen banana
- 1 tbsp natural smooth peanut butter
- juice from 1/2 fresh squeezed orange
- 2 ice cubes
- ¾ cup unsweetened almond milk
- ⅛ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp ginger
- 1-2 tbsp maple syrup, to taste optional
- ½ cup heavy cream optional
- chocolate of choice for topping optional
- In your blender, combine the pumpkin puree, banana, peanut butter. Squeeze the juice of 1/2 orange in. Add in your ice cubes, unsweetened almond milk, cinnamon, nutmeg, and ginger. If you prefer maple syrup, add that in as well. Blend until everything comes together smoothly.
- If you would like to top with whipped cream, add the heavy cream to your stand mixer, and use the whisk attachment to whip to stiff peaks. This takes a few minutes on high. Watch it so that it doesn't overwhip.
- Pour the smoothie into your glass, top with a dollop of whipped cream, and grate some chocolate on top if you prefer. Enjoy!
- This recipe can be vegan if you leave out the whipped cream and chocolate, or use vegan chocolate. If you prefer another kind of milk, that's fine too!