This Cranberry Pumpkin Smoothie is the perfect thing to perk up your morning. I make a batch and it lasts me until lunch, unless I’m nice and share. Then it’s perfect for two people.
I added in a pear for more sweetness and to give it some more body. The pecans make it creamy and give it a little maple flavor. I love chia seeds in my smoothies. I know some people have adverse reactions to chia. You can sub flax seed instead or just leave it out completely.
Pacific Foods sent us some samples of their new organic pumpkin puree to try and we are loving it! It tastes really fresh. I honestly did taste some by itself and it was not at all cringe-worthy. (You know what I mean, right? Some tastes like baby food. Eek!) It has a deep roasted pumpkin flavor with a hint of natural sweetness. I really loved it in the smoothie, but we used it in muffins and pie (already!). It’s good stuff.
- 1 cup water
- 1 cup almond milk
- 1 cup frozen or fresh cranberries
- ½ cup organic pumpkin puree (we like Pacific Foods)
- 1 pear, core removed (peeled or unpeeled, your choice)
- ¼ cup pecans
- 4 large medjool dates
- 1-2 Tablespoons chia seeds, optional
- 1-2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract or 1 vanilla bean
- If the dates aren't soft, soak them in the 1 cup water for about 10-15 minutes to soften them up.
- Place all of the ingredients into a high-speed blender and blend until smooth. To make it colder, substitute some of the water with ice cubes.
This would be a yummy smoothie to sip on while you’re making your Thanksgiving feast. Just sayin’. :)