Pumpkin Chia Smoothie
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As promised, here’s your third pumpkin recipe of the week. Pumpkin Spice mix and all!
Let’s first take a moment to discuss the Downtown Nashville YMCA that I just joined. I don’t have pictures for you (yet) but take my word for it when I say that it’s one fancy pants gym. I didn’t even know gyms this fancy existed in Nashville (not that I’ve visited all that many gyms). I mean, it has a cardio cinema! Yea, an actual dark movie theater in the gym that’s surrounded by ellipticals, bikes, and treadmills. Downside: they don’t serve popcorn, so.
Needless to say, I’m very excited about this new gym in my life. It’s within walking distance of where I work so I basically have no more excuses. I’m most excited about the many spin classes that they offer and the pool that my friend and I plan to use for triathalon training. I wrote that on my blog to hold me accountable. Yikes.
Alright, Pumpkin Chia Smoothies. Let’s do this!
I learned the hard way that this smoothie tastes best if you freeze the pumpkin first. Alternatively, you need to put a decent handful of ice in the blender to give it that creamy smoothie texture but that also waters it down quite a bit. So yea, freeze your pumpkin.
Put it all in your blender and blend. My all time favorite kind of recipe: “throw it all in there!”.
The chia seeds, as usual for me, were a last minute edition to the party. They added a nice touch of health.
I topped mine with some of my candied almonds and pecans and enjoyed my wonderfully Autumnal smoothie.Print
- 1/2 can of Pureed Pumpkin, frozen
- 1 1/2 cups of Vanilla Almond Milk, plus a bit more if needed
- 1 single serving container of Vanilla Greek Yogurt (~5 oz)
- 1/2 teaspoon of Pumpkin Spice mix
- 1 heaping tablespoon of Chia Seeds (or a bit more if you wish)
- 2–3 single serving packets of stevia (or a tablespoon of honey)
- Combine all of the ingredients in a blender.
- Blend until creamy and smooth.
- Add a bit more almond milk if needed.
- Serve and ENJOY!!