Cashew Pumpkin Pie Smoothie Bowl

Cashew Pumpkin Pie Smoothie Bowl

The cool weather is very very gradually descending upon us. But all the signs of fall are here already…whiff of festivities in the air, dried leaves and new produce…. Hello Mister Pumpkin!

How I love this humble but super versatile vegetable. And what better way to celebrate it than to make this gorgeous Cashew Pumpkin Pie Smoothie Bowl!

We all know how healthy this vegetable is, don’t we? But let me jog your memory a bit…its a rich source of Vitamin A ( for great eyesight), anti oxidant beta carotene ( for cancer protective properties), phytoestrogens ( for  lowering blood pressure) and fiber.  And of course, cooked any which way, its absolutely delicious!

Cashew Milk

I like to keep some roasted pumpkin on hand always. Its great for adding on salads, pulaos, vegetable curries, soups and smoothies. So  today I’ve got this rich and amazingly creamy smoothie that really does taste like a silky smooth pumpkin pie, without all that butter and cream. And yet keeps you full and satisfied for quite a while. My favourite homemade Cashew Milk gives it another health and taste boost, though you could easily use any other milk or yogurt too.

Cashew Pumpkin Pie Smoothie Bowl

I hope you’ll try this healthy, protein- rich fall smoothie and enjoy it as much as we do!

Do let me know how it turned out for you. Leave  a comment below and share a picture on INSTAGRAM  using the hashtag #tashasartisanfoods !

Cashew Pumpkin Pie Smoothie Bowl
Yum
Print Recipe
Servings Prep Time
1 person 10 minutes
Servings Prep Time
1 person 10 minutes
Cashew Pumpkin Pie Smoothie Bowl
Yum
Print Recipe
Servings Prep Time
1 person 10 minutes
Servings Prep Time
1 person 10 minutes
Ingredients
  • 1 cup Cashew Milk
  • 1/3 cup Roasted Pumpkin or pumpkin puree
  • 1 Banana small
  • 1 Tbsp Maple syrup or honey
  • 1/2 tsp pumpkin pie spice
  • 1 Tbsp Pumpkin seeds
Instructions
  1. Blend all the ingredients together till smooth and creamy. We are looking at a thick, spoonable consistency here. Taste and adjust for sweetness.
  2. Top with kiwi, pomegranate and granola. Enjoy!
Recipe Notes
  • I made my own pumpkin pie spice by simply combining 1 tsp cinnamon, 1/2 tsp ginger powder and 1/4 tsp nutmeg.
  • For roasted pumpkin, simply toss together diced pumpkin with a little bit of coconut oil ( or olive oil) and roast at 200 C for 20-25 minutes, till cooked through.

 

 

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