Are you a fan of pumpkin spice and everything nice?
Yesterday, I made pumpkin protein pancakes, so I had some leftover canned pumpkin I wanted to use up.
Pumpkin is an underrated superstar of the produce world, in my opinion. One half-cup serving provides nearly 400% of the DV for vitamin A in the form of beta carotene. It’s also high in vitamin C, iron, and fiber, low in natural sugar, and only 42 calories.
One time I tried pumpkin in a smoothie with oats, but, honestly, I’m not a fan of the taste of raw oats, so I wanted to try something new.
Cinnamon, ginger, nutmeg and allspice make up the characteristic “pumpkin pie spice” flavor, and the addition of turmeric enhances the warmth without being overpowering.
Plus, ginger and turmeric are both highly anti-inflammatory additions.
Overall, the combination is rich, creamy, and perfectly on-point for the season!
I used unsweetened cashew milk, but you can use whatever milk you have on hand.
And I added cashew butter for creaminess, but again, use any type of nut butter you prefer.
Feel free to jazz this up with some add-in superfoods. Maca would be great in this, as it’s also warming and slightly spicy. Collagen can be added for gut health and extra protein. Flax seeds and hemp seeds add omega-3s, fiber, and a skooch more protein.
This recipe gets 30% of its calories from protein to keep your blood sugar steady, is low in carbs, and has plenty of fat to keep you full… Can your pumpkin pie say that?
The Anti-Inflammatory Pumpkin
- 1 cup unsweetened non-dairy milk (I used cashew)
- 1/2 cup canned pumpkin
- 1 tbsp cashew butter
- 1/2 tsp pumpkin pie spice
- 1/2 tsp turmeric
- 1 scoop pea protein powder (or another protein of your choice)
- Combine all ingredients in a blender and blend until smooth. Enjoy!
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