Ingredients
Method
- Prep your blender by pouring in the 1 cup (8.1 oz / 230g) of almond milk and the 1 tbsp. (0.75 oz / 21g) of honey or maple syrup first to ensure a smooth vortex.
- Add the 0.33 cup (2.8 oz / 80g) of pumpkin puree and the 1.1 oz (30g) vanilla protein powder if you are using it for extra satiety.
- Drop in the 1 medium (4.2 oz / 120g) frozen banana slices last to keep the blades cool and ensure a thick, frosty consistency.
- Secure the lid and blend on high speed for approximately 45–60 seconds or until the mixture is completely velvety and no frozen fruit chunks remain.
- Pour into two chilled glasses and serve immediately, perhaps with a light dusting of cinnamon or pumpkin pie spice on top.
- Freeze Your Bananas Solo: For the creamiest, soft-serve-like texture, peel and slice your banana before freezing. A rock-solid, whole frozen banana can be a nightmare for lower-powered blenders and often results in unwanted chunks.
- Warm the Flavor Profile: If you aren’t using a spiced protein powder, add a pinch of "Pumpkin Pie Spice" (cinnamon, nutmeg, and ginger). It bridges the gap between the earthy pumpkin and the sweet banana perfectly.
Puree vs. Pie Filling: Double-check your label! You want 100% pure pumpkin puree, not pumpkin pie filling. The latter is loaded with extra sugar and stabilizers that will throw off the nutritional balance and flavor of your Pumpkin and Banana Smoothie.
Liquid First, Always: To prevent "caking" (where your protein powder or pumpkin gets stuck to the bottom or sides), always pour your almond milk into the blender first. This creates a liquid vortex that pulls the solids down into the blades effortlessly.