Description
This Paleo Pumpkin Smoothie with Whipped Cream is perfect for any day in the Fall. So delicious and so easy to make.
Ingredients
Units
Scale
For the smoothie
- 1/2 cup pure organic pumpkin
- 1 cup unsweetened almond milk
- 1/2 frozen banana
- 1/2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon (+ a bit extra more to sprinkle on top)
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp allspice
- 1/2 cup ice
For the Whipped Cream
- 1 can full fat coconut milk
- 1 tsp maple syrup
- 1 tsp vanilla extract
Instructions
For the Smoothie
- Plug in your blender and blend all ingredients together until you get a smooth smoothie.
- Pour in a glass and top with Paleo Whipped Cream (see instructions below) and a bit of cinnamon.
For the Whipped Cream
- Place mixing bowl and can of coconut milk in the refrigerator overnight.
- Once coconut milk and bowl have been chilling for 24 hours, carefully remove the coconut milk from the fridge so you don’t disrupt the separation. Scoop off the cream that has risen to the top and place it in a chilled bowl.
- Beat the cream on high until peaks form, about 2-3 minutes.
- Add maple syrup and vanilla extract, while the beaters are still going.
- I like to place the bowl of whipped cream in the fridge for 15-20 minutes and then beat it again right before serving.
- Prep Time: 24 hrs 10 mins
- Category: Drinks
- Method: Blennding
- Cuisine: American