This pumpkin pie spice whip recipe went down well on my instagram (@ellefrizzell) so I wanted to share it here too.
I LOVE a smoothie bowl, they’re delicious and a great way to add a whole bunch of nutritents into one bowl. But right now it’s about 5°C, I’m wearing three jumpers and all I really want in the morning is a warm bowl of goodness. Cue my Pumpkin Pie Spice Whip; essentially a warm smoothie bowl perfect for autumn/ winter.
Whether you enjoy this Pumpkin Smoothie as a breakfast, snack, or dessert you’ll be fuelling your body with:
- Vitamin A: pumpkin is very high in carotenoids e.g beta-carotene which convert to vitamin A in your body. Vitamin A contributes to a healthy immune system, may help prevent breakouts (Accutane is made up of a synthetic form of vitamin A), and encourages skin cell renewal.
- Anti-inflammatories & Anti-oxidants: herbs and spices are packed full of anti-inflammatories and anti-oxidants to reduce inflammation in your body (especially helpful for IBS, leaky gut, auto-immune diseases and acne)
- Prebiotics: pumpkin, banana, flax, cacao, and pumpkin seeds are all prebiotic foods that help feed the good bacteria in your gut.
- Protein: I like to add a source of protein to all my meals and snacks, in this case I’ve used my favourite protein powder (btw this is how to pick a great protein powder that won’t upset your gut)
- 1/2 cup cubed & cooked pumpkin / squash / sweet potato
- 1/2 frozen banana
- 1 tbsp ground flax seeds
- Pumpkin spice: 1 tsp cinnamon, 1/4 tsp ginger, pinch nutmeg, pinch cloves, pinch all spice
- Scoop vanoffe/ vanilla protein powder (this is the one I used)
- 1 tsp cacao (optional)
- 1/2 cup unsweetened almond/ oat milk
- Peel, cube and boil the pumpkin until soft (approx 10 mins).
- Cool a little before adding to a blender with everything else.
- Blend until smooth.
- Transfer to a bowl and top with banana, dates or blueberries, pumpkin seeds, and nut butter.