Ingredients:

  • 1/2 cup (120g) pumpkin puree
  • 1 medium (120g) frozen banana, sliced
  • 1 cup (240ml) unsweetened almond milk
  • 1 tbsp (16g) almond butter
  • 1 tbsp (15ml) pure maple syrup
  • 1/2 tsp (1.3g) ground cinnamon
  • 1/4 tsp (0.5g) ground ginger
  • 1/8 tsp (0.2g) ground cloves or nutmeg
  • 1/2 tsp (3g) vanilla extract

Instructions:

  1. Pour the almond milk, maple syrup, vanilla extract, and all ground spices into the blender. Pulse for 5 seconds to ensure the spices are fully hydrated and evenly distributed.
  2. Add the pumpkin puree and almond butter, then drop in the frozen banana slices. Start the blender on a low speed to break up the frozen fruit, then quickly ramp up to high.
  3. Blend on high for 30–45 seconds until the mixture is completely smooth. If the smoothie is too thick, add an extra splash of milk (1 tbsp at a time) until the preferred consistency is reached.