The other day I was simultaneously making pumpkin custard for my daughter and a smoothie for myself. Although my recipe for pumpkin custard is very low in sugar, I am currently following an anti-candida diet which excludes all sweeteners (other than stevia). I was wishing that I could just skip the smoothie and have the pumpkin custard when I came up with the bright idea to simply turn my smoothie into a Paleo pumpkin pie smoothie. Heck, the ingredients were pretty darned similar to something I’d likely put in a smoothie anyway- coconut cream, pumpkin, spices.
What emerged was so similar to my pumpkin custard that all cravings were sated. Creamy, rich, flavorful, and very celebratory of Fall, I now enjoy my Paleo Pumpkin Pie Smoothie on a regular basis.
I use pumpkin protein powder in my smoothie because I like to change up my sources of protein on a regular basis. That being said, use whatever (vanilla) protein powder you have on hand. Having trouble choosing a protein powder? Check out my articles on protein powder here, here and here.
Paleo Pumpkin Pie Smoothie
Prep time
5 mins
Total time
5 mins
Pumpkin pie in a glass! Paleo, dairy free, diabetic friendly
Ingredients
1 scoop *pumpkin seed protein powder, Here's what I use
½ cup pumpkin (canned, or **homemade)
¼ cup coconut milk powder (Never heard of it? Click here ) or canned coconut milk
¼ avocado, pitted and peeled
7-9 drops liquid stevia, or ¼ tsp green stevia powder
1 tsp. ***pumpkin pie spice
3 dashes sea salt (this is important- anything with squash needs salt to taste good!)
1 raw egg yolk, pastured and very fresh (optional)
1 cup ice
½-1 cup water (depends on whether you use coconut milk powder or canned coconut milk)
Instructions
Add all ingredients to a high powered blender such as a Vitamix. Blend until desired consistency is achieved, adding water as needed. Taste, add more stevia if needed, and enjoy!
Notes
*Alternately, you can use about ¼ cup pumpkin seeds that have been soaked overnight in salt water (1 Tbs to 4 cups water). Rinse before using. ** To make homemade pumpkin puree, simply split the pumpkin in half, scoop out seeds. Bake at 350° F until fork tender. Scrape meat from skin, puree in a food processor or blender. This can easily be frozen in pint sized glass mason jars like this. *** Don't have pumpkin pie spice? Just sub in ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp ground cloves.
Nutrition Information
Serving size: 1 Calories: 485 Fat: 31g Saturated fat: 15g Unsaturated fat: 14g Carbohydrates: 39g Sugar: 12g Sodium: 624mg Fiber: 7g Protein: 19g Cholesterol: 187mg
3.4.3177
Save $ on protein powder!
I buy all of my protein powder and supplements through Vitacost.com. New Customers get $10 off with a purchase of $30 or more, plus free shipping on all orders over $49! Click here for the coupon code.
To Your Health!
Alison