Pumpkin Pie Smoothie Bowl
Vegan, gluten-free, grain-free, no bake/raw, nut-free, oil-free, refined sugar-free, soy-free
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This is my favourite fall-inspired smoothie bowl! Packed with pumpkin, cinnamon, ginger, coconut milk, and more, it’ll have you in festive fall spirits in no time. Be sure to chill a can of light coconut milk before making this to ensure that your smoothie ends up nice and cold. I love topping this with Coconut Whipped Cream and Grain-Free Pumpkin Spice Granola Clusters for a smoothie bowl that feels decadent and healthy all at once.
Yield
3 cups (2 small bowls)
Prep Time
5 Minutes
Cook time
0 Minutes
Total Time
5 Minutes
Ingredients:
For the smoothie bowls:
- 1 (14-ounce/398 mL) can light coconut milk, chilled
- 4 pitted (75 g) Medjool dates
- 1/2 cup (125 mL) canned unsweetened pumpkin purée
- 1 teaspoon cinnamon
- 1 teaspoon (5 mL) pure vanilla extract
- 1/4 teaspoon ground ginger
- Freshly grated nutmeg, to taste
- 1 to 2 teaspoons (5 to 10 mL) pure maple syrup, to taste
- 5 to 6 ice cubes, as needed
Suggested toppings:
- Coconut Whipped Cream
- Cinnamon
- Grain-Free Pumpkin Spice Granola Clusters
- Toasted pepita seeds
- Shredded coconut
Directions:
- Soak the pitted dates for 30 minutes in boiled water. This step simply softens the dates and helps the blender blend them smooth. (If you have a Vitamix, you can skip this soaking step as the machine is powerful enough on its own to blend the dates smooth.)
- Place all ingredients into blender and blend until smooth. Feel free to adjust the sweetness and spices to taste and blend again.
- Pour the smoothie into 2 shallow bowls. Add your desired toppings and serve immediately.
- To keep this smoothie bowl nut-free, simply omit the Grain-Free Pumpkin Spice Granola Clusters, or use a nut-free granola.