I realized that I hadn’t shared any new pumpkin recipes yet this fall, so just last night I decided to do a pumpkin series this week. Hey, Lauren (Celiac Teen) thought it was a good idea when I broached the subject on Twitter! I hope you do, too, as today I’m kicking off my Pumpkin Pie Plus ... series with a Pumpkin Pie Smoothie topped with Honey Cinnamon Whipped Cream! I had one for breakfast right before I headed out the door to work this morning. Perfect for a Monday morning or any morning … or a snack .. or a dessert. You get the picture—enjoy!
Pumpkin Pie Smoothie (Gluten Free, Dairy Free, Refined Sugar Free + More Free)
(Click here for a printable version of both recipes.)
1 cup pumpkin puree, chilled (fresh or canned)
½ cup full-fat coconut milk, chilled
½ cup filtered water
1 sliced, frozen ripe banana
1 tbsp almond flour (optional)
1 tbsp hemp seed (optional)
A tablespoon or two of honey (or agave nectar or maple syrup), to taste
½ tsp pumpkin pie spice, or more to taste
Honey-cinnamon (or maple-cinnamon) whipped cream, optional for topping (see recipe below)
Prepare glasses by dipping rims into shallow bowl of water and then cinnamon-sugar mixture.
Combine all ingredients in blender. Cover and blend on high until smooth, about 30 to 60 seconds.
Pour into prepared glasses or pint-sized Mason jars as I did. Top with a small dollop of honey or maple cinnamon whipped cream. Serve.
Honey-Cinnamon (or Maple-Cinnamon) Whipped Cream
1 cup of coconut “cream”
¼ cup honey (or slightly less maple syrup)
½ tsp cinnamon, to taste
The day or night before preparing, chill one can of coconut milk, your mixing bowl, and beaters in refrigerator. (I try to keep 2 cans of full-fat coconut milk in the refrigerator at all times for making ice cream and whipped cream.) Skim about one cup of the “cream” off the top … that’s what I’m calling the thick, non-liquid substance that forms when you refrigerate full-fat coconut milk for at least 24 hours in the coldest part of your refrigerator. Add the coconut cream to a chilled bowl. Whip coconut cream with chilled beaters until it reaches its whipped cream state. Gradually add honey (or maple syrup), then cinnamon. Whip again until it turns to whipped cream with at least soft peaks remaining when you stop whipping. (Chill whipped cream if you are not going to use immediately. Save remaining whipped cream for pie recipe, which will be shared later this week.)
Original recipes by Shirley Braden
Shirley’s Notes: This smoothie recipe was inspired by a recipe from the Mother Nature News Network. That recipe used pumpkin, evaporated milk, and yogurt only. This smoothie recipe is more allergen-free and also packs more of a nutritional punch while still offering a luscious pumpkin pie-flavored treat. Note that I used fresh pumpkin puree, which is lighter in color than canned pumpkin. Fresh pumpkin puree also has a higher moisture content than canned pumpkin, so if using canned pumpkin, you may need to add additional water to get your smoothie to the right drinking consistency. (FYI—I baked my sugar pumpkins whole this time, following the method that clever Kelly of The Spunky Coconut uses. Baking via that method yields the very beautiful pumpkins shown in the series badge.) Chia seed can be used instead of hemp seed. I used hemp because it is less noticeable in the mixture. If serving this smoothie to children, hemp seed might be preferable. If your ingredients for the smoothie aren’t already chilled and your banana is not sliced and frozen, just add several ice cubes when blending to achieve the same effect. However, Honey Cinnamon Whipped Cream does require chilling of coconut milk at least overnight, preferably longer, so plan ahead. Be sure to dip your glasses into date sugar (or coconut sugar) and cinnamon to keep this smoothie refined sugar free.
This post is linked to Slightly Indulgent Tuesdays, Hearth and Soul, Food on Fridays, Foodie Friday, Newlyweds Blog Pumpkin Linkup, Friday Foodie Fix–Cinnamon, Seasonal Sunday, Wellness Weekend, and Whole Food Fridays.
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