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Paleo Pumpkin Smoothie with Whipped Cream

I adore all things pumpkin and all things sweet during the fall. When I combine the two, it feels like my mouth is having a party. I find so much comfort in knowing cold and gloomy weather can be dealt with a simple treat. That’s all it takes for me, a yummy food item to take my mind off of a cruel Mother Nature move. They call comfort foods “comfort” for a reason, right?

And you know what else I find great? To be able to prepare these treats on my own, on the spot, without having the need to go out and buy them at the nearest coffee shop or restaurant. I love being able to quickly put things together, with ingredients readily available. Here is a tasty Paleo Pumpkin Smoothie with Whipped Cream recipe for you, easy to make and, well…comfort-full 😉

Paleo Pumpkin Smoothie with Whipped Cream
 
Prep time
Total time
 
Author:
Serves: 20 ounces
Ingredients
For the Smoothie:
  • ½ cup pure organic pumpkin
  • 1 cup unsweetened almond milk
  • ½ frozen banana
  • ½ tablespoons maple syrup (or honey)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon (+ a bit extra more to sprinkle on top)
  • ⅛ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon allspice
  • ½ cup (or more…depending on how smoothie-like you like your drink) of ice
For the Whipped Cream:
  • 1 can full fat coconut milk
  • 5 tablespoons organic powdered sugar
Instructions
For the Smoothie:
  1. Plug in your blender and blend all ingredients together until you get a smooth smoothie ;).
  2. Pour in a glass and top with Paleo Whip (see instructions below) and a bit of cinnamon.
For the Whipped Cream:
  1. Place mixing bowl and can of coconut milk in the refrigerator overnight.
  2. Once coconut milk and bowl have been chilling for 24 hours, carefully remove the coconut milk from the fridge so you don’t disrupt the separation. Scoop off the cream that has risen to the top and place it in a chilled bowl.
  3. Beat the cream on high until peaks form, about 2-3 minutes.
  4. Add 1 tablespoon of powdered sugar at a time, while the beaters are still going.
  5. I like to place the bowl of whipped cream in the fridge for 15-20 minutes and then beat it again right before serving it.
Notes
Tools You’ll Need For Smoothie:

- Blender
- Measuring cup
- Measuring spoons


Tools You’ll Need for Whipp:

- Hand mixer
- Cold mixing bowl
- Measuring spoons
Nutrition Information
Serving size: 20 ounces Calories: 204 Fat: 1 g. Carbohydrates: 45 g. Protein: 3 g.

Paleo Pumpkin Smoothie with Whipped Cream

Paleo Pumpkin Smoothie with Whipped Cream

Paleo Pumpkin Smoothie with Whipped Cream

Paleo Pumpkin Smoothie with Whipped Cream

Paleo Pumpkin Smoothie with Whipped Cream


16 COMMENTS

  1. Awesome! Pumpkin pie in a cup! I also made a latte (hot drink) version of this. I added strong coffee, a room temp banana, and omitted the ice. Then I blended everything on the “hot soup” setting! Wah-lah!

    I used canned, organic pumpkin. Where do I find raw pumpkin?

    • Great tip Jennifer! I’ll have to give that a try, sounds awesome! I actually used pure pumpkin too…for some reason I typed “raw” pumpkin, when I meant “pure” pumpkin 😉 – just corrected the typo in the ingredient list 😉

  2. I’m still confused about the pumpkin. 🙂
    Raw pumpkin is pure pumpkin. Do you use cooked pumpkin?
    From the colour of your smoothie, I am guessing you used canned pumpkin. I’m not sure raw would give a nice smooth texture . . .

  3. This is fantastic! I have been looking for a good pumpkin smoothie — I stocked up on pure pumpkin after thanksgiving and was waiting for the perfect recipe to use our stash.
    I didn’t have the ginger, nutmeg, ground cloves, or allspice. I replaced the missing flavor with a teaspoon of coconut extract and a half scoop of chocolate whey protein powder. So delicious!

  4. Soooooo good! New Paleoite here just loving the way I feel eating better foods. Not missing grains as much as I expected thanks to awesome blogs like yours! Looking forward to trying more recipes. 🙂

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