This recipe came from the Vega Facebook page – I just had to share. Sorry post I was going to write for the day, this totally trumps that and it isn’t even mine!!

Pumpkin Pie Smoothie

(serves 2)

Ingredients:
1 cup unsweetened coconut milk / or almond milk
2 Tbsp. cooked pumpkin or canned – not the pumpkin pie variety
2 scoops Vega One Vanilla Chai (or chia seeds and vanilla extract would be great too)
1/4 tsp. pumpkin spice, ground
1 tsp. organic cane sugar
5 ice cubes
2 tbsp. coconut cream
1 dash cinnamon, ground

Directions:
Put all ingredients in a blender until smooth. Pour into a glass and top with whipped coconut cream and sprinkle of cinnamon.

Credit: Vega

Seriously, get in my belly RIGHT now!! So yummy and perfect drink for fall mornings :)

Now you may be wondering, how do you make whipped coconut cream… here’s how:

Whipped Coconut Cream

Ingredients:

  • One 15-ounce can full-fat coconut milk
  • 1 tablespoon sugar (optional)
  • 1 teaspoon vanilla (optional)

Directions

  1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled.
  2. Open the can of coconut milk. There will be a firm, waxy layer on top.
  3. Scoop out this firm layer coconut cream that has solidified at the top of the can.
  4. Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
  5. Place this cream in the bowl of a stand mixer, or a large bowl.
  6. Turn your mixer or hand beaters to high-speed, and whip the coconut cream for 3 to 5 minutes.
  7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.

Thanks theKitchn for this how to!

 

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2 Responses to Pumpkin Pie Smoothie and Whipped Coconut Cream

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