I saw Maggie’s gluten-free pumpkin pie smoothie last week and, being pregnant and hungry, I couldn’t resist making a version of my own.
Not only do I love pumpkin, but this smoothie is packed with good-for-the-baby foods. Orange foods contain the phytonutrients carotenoids and bioflavonoids that can boost immunity, promote heart and eye health, and lower the risk of some cancers.
When I make a smoothie, I generally opt for almond milk or water as the liquid. I haven’t been able to touch almond milk or almond butter since I got pregnant. Many of my food aversions left after the first four months but I still have some hanging on.
I decided to use a little Greek yogurt in my smoothie, which gives just the right amount of tang to balance out the sweetness from the stevia, banana, and orange. For me, the flavor is a little more interesting and less one dimensional.
If you’re a pumpkin fan like I am, check out some of these gluten-free recipes:
- CrockPot Pumpkin Pie Pudding
- Almost Pumpkin Pie
- CrockPot Pumpkin Chili with Ground Beef, Black Beans, and Kidney Beans from Kalyn’s Kitchen
- Dairy-Free Pumpkin Pie from The Gluten-Free Homemaker
Serves: 1 - 2 servings
- ¼ cup plus 2 tablespoons pumpkin puree
- ½ of a frozen banana
- ¼ of an orange, peel removed
- ¼ cup Greek yogurt
- 1 tablespoon chia seeds
- 1 teaspoon ground cinnamon
- 10 - 12 swipes of nutmeg across the grater
- 6 ice cubes
- ½ - 1 cup of filtered water
- powdered stevia to taste
- Put all of the ingredients except the stevia into your Vita-mix in the order listed, starting with the pumpkin.
- Start on low, increase quickly to high, until thoroughly blended.
- Sweeten to taste with stevia.
- Serve immediately.