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This is one of my favourite fall smoothies.  It’s like pumpkin pie in a glass — yet it’s refined sugar free and absolutely loaded with veggies, fibre, healthy fats, plant-based protein, and adaptogens, too!

Pumpkin is incredibly versatile and packed with fibre, minerals, and vitamins such as A and C.  It is also rich in antioxidants that help protect against cancer and heart disease. Furthermore, these powerful phytonutrients have benefits for the eyes and skin (anti-aging), helping you to look and feel your best!

For one serving, blend together until smooth:

  • 1 cup unsweetened cashew, almond, or nut-free milk (I like to use my Almond Cow to make homemade plant-based milk)

  • 1 cup frozen pumpkin purée (4 to 5 standard ice cubes)

  • 1/2 to 1 cup frozen cauliflower rice (steamed-then-frozen if needed for better digestion)

  • 1 scoop Nuzest Clean Lean Rich Chocolate (or Real Coffee or Smooth Vanilla) protein powder

  • 1 Tbsp cashew butter (or substitute sunflower seed butter or tahini for nut-free)

  • 1 tsp Plant Burst or Organika maca powder (optional)

  • 1/2 tsp pumpkin pie spice

  • optional Lakanto sugar-free monkfruit sweetener, pure stevia, or sweetener of choice, adjusted to taste

  • optional toppings: grain-free granola, diced GiddyYo 79% cacao with chaga chocolate bar, cashew butter melted with a touch of coconut oil, or toppings of choice