go along with the seasons.
Pumpkin Pie Smoothie
I use frozen pumpkin and unfrozen banana because it creates the best texture in my blender, which is strong enough to crush ice but it's definitely no Vita-Mix. The unfrozen banana helps to gel the whole thing together without watering down the texture. Also, I never measure the spices or the almond milk when I make my own so these are my best estimations.
5- 6 pumpkin ice cubes, see "Preparation"
4- 5 ice cubes
1/2 a banana, sliced (does not need to be frozen)
~ 1/2 teaspoon cinnamon
pinch cloves, nutmeg, and allspice
1/2 a scoop vanilla protein powder (optional)
~ 1/3 cup unsweetened almond milk, more as needed
Pumpkin Ice Cubes:
At least a few hours before you want to make your smoothie, scoop canned pumpkin into a clean ice cube tray filling each cube 2/3 of the way up. Smooth out the top and add a very thin layer of almond milk to the top (don't worry if it doesn't cover the pumpkin perfectly). Place in the freezer until frozen.
Pop out desired amount of pumpkin ice cubes and dump them into the blender along with the regular ice cubes. Blend on "Ice Crush" or highest setting until contents resemble a Sno-Cone-like mixture, about 1 minute depending on the strength of your blender (the sound will likely be unpleasant).
Scrape down the sides and add in the banana, spices, and protein powder, if using. Pour about 1/4- 1/3 cup almond milk on top and blend on medium-high scraping the sides as necessary. If the mixture isn't blending well, add a bit more almond milk and try again; I always heir on the side of less milk first because once it gets too watery, all is lost on your quest for a thick smoothie.
Pulse and blend until mixture is uniform but still thick. Pour into a glass and enjoy with a straw and a spoon. I like to add a layer of granola in the middle and top the whole thing with a bit more cinnamon.