I don’t get the pumpkin spice latte craze. Pumpkin-spice-flavored coffee tastes to me like pumpkin cupcake in a cup, and while I enjoy flavored coffee, the PSL never appealed. Instead, I take the pumpkin season in my own direction: smoothies. I make pumpkin smoothies that are healthier and more filling than a latte, and my toddler, who suddenly declares pumpkin puree the best thing ever, helps finish whatever I don’t drink. She eagerly scoops puree off her high-chair tray, usually getting most of it into her mouth rather than on the floor, the wall, or the nearby standing fan.
So yes, pumpkins are definitely a thing here — just not Starbucks-style. We do our own pumpkin thing.
Banana and Pumpkin Spice Smoothie
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- Author: Ruth Kirwan
Description
This smoothie tastes like a pumpkin spice latte in breakfast form—more nutritious, more filling, and easy to make. It’s a simple, wholesome way to enjoy seasonal spice without the sweetness of a cupcake-flavored coffee.
Ingredients
Scale
- 1/3 cup fresh pumpkin puree (see note)
- 1 apple, peeled, seeded and quartered
- 1 ripe banana
- 1 tablespoon honey
- 1/3 cup milk
- 1/4 cup Greek yogurt
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Combine all smoothie ingredients in a blender and process until smooth. Serve immediately for the best texture and flavor.
For the pumpkin puree
- Preheat the oven to 350°F. Choose a pumpkin that fits your oven, rinse it, and slice it in half. Scoop out the seeds and either discard them or save them to roast.
- Drizzle the pumpkin flesh with olive oil and sprinkle lightly with salt. Place the halves flesh-side down on a baking sheet lined with parchment paper.
- Roast for 20 minutes up to an hour, depending on pumpkin size. It’s done when a fork slides easily into the flesh and the pulp pulls away from the skin. Allow to cool before handling.
- Store leftover pumpkin puree in the freezer for up to three months.
- Category: Breakfast, Drink