Who else has oogled all the layered smoothies on Instagram? (Hop over and join me!) I’m a little obsessed with them. I know, all of the moms are wondering who has the time to layer a smoothie, right? I mean, just making a smoothie some days is a small miracle.
Still, I officially bow to all the ladies who make gorgeous layered smoothies with fruit on the inside of the glass and perfectly graded layers from bottom to top. I am determined to get them right – but in the meantime I whipped up this layered pumpkin smoothie which is much simpler to pull off.
Truth time – I’m obsessed with all things pumpkin, except when I’m pregnant. Then, I can’t go within 100 feet of a can of Libby’s. Joe will be relieved that I’m happily eating pumpkin right now. We do have 3 boys under 5 years old, y’all.
Back to the food – I eat a (too ugly to photograph) pumpkin, yogurt and almond butter snack just about every night. I knew with a couple of tweaks it would make the most amazing smoothie. I’m not always right when I get a recipe in my head but, golly, this time I was.
I wanted this smoothie to be dairy-free for all of you who need steer clear of it. I also wanted that really clean creaminess you get from coconut milk. If you wanted to use cows milk and heavy cream instead, go for it.
I added the gelatin because I love how smooth and light it makes smoothies, especially with denser ingredients like pumpkin. And, one tablespoon has 6 grams of protein and just 25 calories. It’s a win all around.
So, go grab your blender and some pumpkin. You’re gonna’ love this one.