I can’t be the only one who craves pumpkin pie year round…right?? I was at the store the other day and came across canned pumpkin and my mouth starting watering. I bought it and when I got home I immediately started googling recipes for vegan pumpkin desserts. Also,I feel as though I should clear up that I am NOT a vegan but when it comes to desserts, I find vegan the way to go. This is because they are 10x easier to make, healthier and (generally) free of refined sugar. I came across multiple pumpkin pie smoothie recipes and decided I needed to try it out. After reading the recipes I came up with my own variation based on what I had available. I am all about using what I have (if you haven’t noticed) rather than going out and buying things JUST for a recipe. This recipe is perfect for breakfast and even an after dinner treat.. you must try it out!
I added a dash of cinnamon and nutmeg as well to give it more of a pumpkin pie taste but this is optional. Also, pumpkin pie spice was in the original recipe, but I didn’t have that!
We also neeeeeed to talk about this kombucha pictured above. I have a love hate relationship with kombucha because I love it’s health benefits but hate the taste. Then I came across this bad boy…IT IS SO YUMMY. Like the taste is actually NICE. I think this is a Canadian brand (I could be wrong) so if you are from Canada and see it in store, check it out.