The shadows are coming sooner in the evening now. With the fall in full swing as the leaves turn beautiful colors ... and a little warmer weather right now, to be thankful for before it turns cold again, I am reminded of certain foods. Pumpkin is one of those.
I've always liked the memory I have of eating pumpkin spiced ice cream, in my pre-vegan days. It was at a pumpkin festival I went to in my college friend's hometown, back in the day. This comes pretty close to that memorized flavor. I'm still great friends with her and I still love the flavor of these spices combined with pumpkin. You can find the original recipe here.
Pumpkin Spice Smoothie
2 cups non-dairy milk (I used almond/coconut milk)
1 Tablespoon chia seeds (helps thicken)
1 cup unsweetened pumpkin puree (fresh* or canned)
2 Tablespoons maple syrup*
1 frozen ripe banana
2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 tsp ground nutmeg (I used 1/8 teaspoon freshly ground nutmeg)
Blend well in a good strong blender until creamy. It'll be done in less than a minute. Makes slightly more than 4 cups. Two batches of this recipe fit into my Vitamix container, enough for the whole family to enjoy.
*This could be made raw by using some raw pumpkin pureed with some water for the pumpkin called for in the recipe and by using a raw non-dairy milk. Although maple syrup is not raw, many raw foodies do use it for the flavor on occasion. You may substitute another raw sweetener if you like.