Pumpkin Peanut Butter Smoothie

(Editor’s note: this post has been edited to add one ingredient that I forgot about – lost the note card that I wrote all the ingredients on – and to acknowledge the other food blog that inspired the recipe. Make sure to add the last ingredient if you wrote the recipe down on Wednesday. Thanks!)

Look at me, asking if you guys are sick of pumpkin yet, then posting two pumpkin-related posts in a row! All I can say is: ’tis the season. Pumpkin is tasty and, as many of us are learning, also incredibly versatile. So I’m going to share another way in which pumpkin can do backflips and splits and astound in your kitchen: in smoothie form!

Monday afternoon I got home from work and was in a snack-y mood. I went through my usual snack choices and decided I’d make a smoothie, but thought I might switch it up from my normal green (and typically breakfast meal) smoothie. I knew I recalled seeing a few recipes for pumpkin smoothies popping up in the MoFo feed, so I did a quick search to see what came up. All of them looked great and very similar, but I knew I wanted mine to also include another element that usually rounds out at least one meal a day, and sometimes my snacks, too: peanut butter.

After learning the pumpkin can join forces with other strong meal elements after making the Pumpkin-Daal Soup, I believed that peanut butter could only enhance the smooth and sweet flavor or pumpkin by balancing it out with a salty, unrefined crunch. The rest, my friends, is sweet smoothie history.

Pumpkin Peanut Butter Smoothie

Yield: 1 serving

Adapted from For the Love of Food’s Pumpkin Spice Smoothie and The Simple Vegan‘s Pumpkin Pie Smoothie

Ingredients

3/4 c. almond milk
1/2 c. canned or fresh pumpkin
1/2 banana (frozen is particularly great here)
2 ice cubes
1 T. flax seed meal
2 T. oats
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ginger
1 T. peanut butter (any kind will do, but I use crunchy salted – aka, crack)
1.5 tsp. agave nectar, maple syrup, or an equivalent amount of stevia

Directions

Add all ingredients to your blender and blend until it reaches desired consistency.

Serve immediately, and maybe go crunch through some leaves down your block, carve a pumpkin or watch “It’s The Great Pumpkin, Charlie Brown” after enjoying it. I promise it’ll just feel right.

And one last shameless plug: my giveaway for a copy of My Sweet Vegan ends tomorrow, Thursday, Oct. 20 at 9 p.m. PST. In order to enter, comment on the original giveaway post letting me know what your favorite vegan baked good to give non-vegan friends is. For extra entries, follow me on Twitter (@veganmoxie) and tweet about the contest, or linkback to the post on your blog. I’ll pick a winner at random tomorrow night, so get your entries in soon!