Happy November! Time to bust out the pumpkin pie (smoothies!).
Confession: I made this smoothie with butternut squash because we have an entire bushel of it that needs to be used up, and I’m not that crazy about canned pumpkin. While I have your attention, I might as well tell you that my favorite pumpkin pie is actually made with butterkins, which are a butternut-pumpkin hybrid grown out here in western Mass. Second to that would be a butternut squash pie, then lastly, if given no other choice, I’ll use actual sugar pumpkins to make pumpkin pie. So yes, my favorite pumpkin pie doesn’t have any actual pumpkin in it. But, listen, a pumpkin is a squash so I like to take some liberties with the definition of pumpkin pie. 
See, sugar pumpkins just aren’t that exciting, flavor-wise (in their defense, they’re killing it in the cute department). Their flesh tends to be watery, pale, and overall pretty bland. Butternut squash on the other hand is dense, sweet, creamy, and essentially the stuff of Thanksgiving dessert dreams.
I solidly believe that most die-hard pumpkin lovers actually love pumpkin SPICE, and have no real allegiance to the type of squash- pumpkin or otherwise- being used in their pies. Thus, I’m using butternut squash in my pumpkin pie smoothie and hoping you will forgive me. I mean, it tastes better, so I feel like I don’t really need to apologize much. 
Now that I’ve gotten that off my chest, let’s talk about these smoothies! Short of sticking a slice of pie in the blender, this is the closest you’re going to get to a drinkable pumpkin pie. It’s thick, creamy, naturally sweetened with dates, lightly spiced with cinnamon, ginger, and nutmeg, and loaded with pumpkin (er…butternut) flavor. I like my smoothies THICK, and this recipe didn’t disappoint; I couldn’t decide if I should sip it with a straw or eat it with a spoon. If you’re wary of thick smoothies, don’t worry! An extra splash of milk will thin it right out. Also, you can totally use canned pumpkin in this recipe; it is a pumpkin pie smoothie, after all. But, if you’re going to the trouble to make homemade pumpkin puree, just buy a butternut instead. Trust me. 
Either way I think you’re going to love this smoothie! It’s made with just 8 simple ingredients (including spices!), and happens to be vegan, paleo, and pretty darn good for your body (hello vitamins A, C, and anti-inflammitories). It might even make you do a happy dance around your kitchen, but I can’t guarantee that for sure. I’ve been drinking it as a mid-afternoon snack, but would be just as happy to make a big batch for breakfast or even dessert. There’s no wrong time to drink pumpkin pie smoothies. If you start living solely off pumpkin pie smoothies try this recipe, let me know! Comment below or tag me #bakedgreens on Instagram so I can see all your beautiful, thick, creamy smoothies!
Pumpkin Pie Smoothie
Ingredients
- 1/2 cup pumpkin or butternut squash puree homemade or canned
- 1/2 cup full-fat canned coconut milk or other milk of choice
- 2 Medjool dates pitted
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- a pinch of nutmeg
- 2-4 ice cubes
Instructions
- 1. Put all ingredients into a blender and blend until completely smooth. Add more coconut milk for a thinner consistency, if desired. Serve immediately.
Notes