Paleo Pumpkin Smoothie with Whipped Cream
Prep time
Cook time
Total time
Recipe type: Drinks
Cuisine: American
Serves: 20 ounces
For the Smoothie:
  • ½ cup pure organic pumpkin
  • 1 cup unsweetened almond milk
  • ½ frozen banana
  • ½ tablespoons maple syrup
  • 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 (which is not Paleo -- but makes this Whipped Cream oh-so delicious)
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.
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.
Recipe by Amazing Paleo - Healthy Paleo Diet Recipes at