A Pumpkin Pie Spice Delight in Perfect Time for Fall
If you love all things PSL, then you’re going to love this
Photo by Nathan Dumlao on Unsplash
“Is it already October…?
… because I’m seeing pumpkin pie spice all over the place this summer!”
Pumpkin pie spice food and beverages are coming in the spotlight extra early this summer (yes, I said summer)! If you’ve been paying attention, it seems to come sooner and sooner each and every year.
Watch, by 2025 we’ll be celebrating pumpkin pie spice in March and April!
Some of the most well-known coffee brands, cafes, and restaurant chains have already begun rolling out their favorite PSL offerings.
Lookout September, you’re about to be colored bright pumpkin orange.
In light of the upcoming season of festivities, enjoying shared family meals, and trying new festive recipes, I’ve decided to share one of my favorite smoothie recipes that’s a perfect treat to enjoy at the end of summer as we call in fall and all things PSL.
Photo by Ana Essentiels on Unsplash
Beware the fake pumpkin and fake pumpkin pie spice novelties coming to store shelves & restaurant menus near you soon, but you can enjoy this as a refreshing summer smoothie, smoothie bowl, or frozen ice cream dessert.
Don’t fret about dairy or artificial ingredients; this recipe features organic pumpkin, plant-based milk, unsweetened applesauce, and all-natural maple syrup for a rich and pleasing pumpkin pie spice delight.
Oh, and because I have crafted this with nutrition and health in mind, you can feel good about enjoying this delicious dessert, high in antioxidants, and well balanced between carbs, fat, and protein. Can you finally say, “finally?!”
Ingredients
1/2 ripe banana
¼ ripe avocado
1 cup pure Pumpkin chilled (canned, organic works best, such as ½ can pure organic pumpkin)
½ cup unsweetened applesauce
1 cup your favorite plant-based milk of choice or coconut water
2 ice cubes
A dash of each: cinnamon, nutmeg, ginger, allspice, clove
(or ½ tsp pumpkin pie spice)1–2 tsp all-natural maple syrup (sweeten to taste)
+ consider the use of ½ cup coconut milk for more of a “latté” feel
+ consider adding ¼ cup rolled oats or other quick cook oats (not steel cut)
+ consider adding ½ cup prepared chickpeas/garbanzo beans, rinsed, drained, chilled
+ consider adding ½ cup unsweetened, clean label plant-based yogurt (optional)
+ consider adding 1 T Coconut Oil (optional)
Instructions
Place all ingredients into a high-speed blender, blend for 20–30 seconds. Serve immediately or pour into a freezer-friendly container for enjoying later as a frozen novelty treat.
Photo by Brooke Lark on Unsplash
Notes: I began testing and tasting this recipe long after my first PSL and my first steps down a personal path into plant-based eating. Inspired by the OG with adaptations to suit my own blend of cravings for health and enticing spicy flavors, I hope you find this recipe as your own personal PSL delight as well! Let me know how you like this recipe and what adjustments you make to suit your own personal taste buds. I’m always looking for new options to explore and opportunities for inspiration!
Yes, to desserts, you can feel good about without any sugar crash.
Yes, to desserts designed with health in mind, integrating ingredients that work together with exquisite flavors and inspiring health benefits to boot! Whatever the season, whatever your reason, now you can enjoy pumpkins all summer, fall, and winter long.
[This post was originally published by Jonathan Isbill, MS, RD at Medium on Sept. 25th under the “The Cookbook for all” publication. Hope you enjoy reading!
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