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    10.29.21
    pumpkin smoothie recipe

    Not only does this easy recipe by Krysten from Behind the Kale make a delicious, nutritious fall snack, but it’s the kind of recipe we’ll be keeping in our back pocket all through the holiday baking season.

    While whipping up recipes that call for cans of pumpkin puree (rich in vitamins, minerals and antioxidants), reserve a little leftover pumpkin to whip up into one of these smoothies. Keep yourself healthily satiated while cookie dough, pie filling and chocolate temptations abound.

    Pumpkin puree | Adds fiber and vitamin C
    Maca | Adds flavinoids 
    Chia seeds | Add fiber and healthy omega fats.
    Cacao | Adds antioxidants

    A great way to stay balanced during the calorie-cornacopia that is the holiday season!

    The Pumpkin Almond Butter Cup Smoothie

    Ingredients

    1/2 cup organic pumpkin puree
    3/4 -1 cup unsweetened almond milk
    1 banana
    1 – 2 stalks of kale
    1 tsp maca powder
    2 tbsp chia seeds
    1 tsp cacao powder
    sprinkle of cinnamon
    sprinkle of pumpkin pie spice
    optional: 1/2 scoop vanilla or chocolate protein powder

    Instructions

    Blend everything. Add an extra sprinkle of pumpkin pie spice on top and enjoy!

    From our friends

    Comments


    1. This one looks amazing, but where’s the almond butter??

      kara | 10.31.2012 | Reply
      • Hi Kara, It definitely is amazing! To clarify, there is only almond milk included – not almond butter. Just a cute name to elude to the PB cups that are so popular this season! xo

        The Chalkboard | 10.31.2012 | Reply
    2. Thanks for posting my recipe! <3 You can add a tbsp of almond butter for more protein, as I do sometimes 🙂

      krysten | 10.31.2012 | Reply
    3. it doesn’t look like that if you actually use two stalks of kale. mine was green.

      Melissa | 11.02.2012 | Reply
      • I think they skipped it for a photogenic smoothie! Mine was monster-green too!

        hannah | 01.01.2014 | Reply
    4. I just love this recipe … sounds just perfect for a cold and wintery afternoon (which it is here in London today).

      I’m presuming that I have to cook the pumpkin first (and then puree)?

      Brett Alexander | 01.02.2013 | Reply
      • Hi Brett! It’s delicious…you will love it! Yes, either cooked+pureed pumpkin will work, or you can find pre-pureed pumpkin at your local grocery store. Let us know how it turns out!

        The Chalkboard | 01.02.2013 | Reply
    5. I’m wondering if the amount of maca powder listed is for raw or gelatanized? Thanks.

      Lauren | 10.08.2013 | Reply
      • Hi Lauren, we recommend using pure, raw, dry maca powder!

        The Chalkboard | 10.08.2013 | Reply

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