Vegan Pumpkin Pie Smoothie Bowl Recipe
The leaves are changing colors, and you can practically hear the zombie-like groan of white girls everywhere: “Pumpkin Spiiiiiiice”. Lattes, ice cream, candles, and… pumpkin pie smoothie bowls? Hell yeah! This Pumpkin Pie Smoothie Bowl Recipe is everything you’re craving, packed into one delicious (and healthy!) bowl!
Ingredients
For the Caramel Sauce
- 1 cup dates soaked in hot water
- 1 cup water just less than a cup's worth
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1-2 tablespoons cornstarch to desired thickness
For the Smoothie Base
- 1/2 cup pumpkin puree no added sugar!
- 2 frozen bananas
- 1/2 teaspoon pumpkin spice OR 1/2 teaspoon cinnamon and 1/2 teaspoon cloves
- 1 heaping tablespoon almond butter
- Splash of non-dairy milk if necessary
Instructions
- Throw the caramel sauce ingredients into blender, save the cornstarch
- Process until smooth
- Pour into separate bowl, don't worry about scraping it 100% clean, I intentionally left a bit to sweeten the smoothie more
- Mix in cornstarch 1 tablespoon at a time to desired consistency
- Add the smoothie ingredients to blender
- Blend until creamy! I didn't use any milk because I wanted a "nice cream" texture, but add any as needed for your blender
- Pour into bowl, garnish, and top with a drizzle of caramel sauce!