What better way to appreciate a chilly fall morning than making a pumpkin smoothie? It’s rich, creamy, and dairy-free. 

 

You can also turn it into a decadent dessert by adding a scoop of dairy-free vanilla ice cream or cream-based vanilla ice cream if you prefer. My husband recently put that to the test, and he was overwhelmed by the “tastecation” he traveled on! 


Yield 1 serving 

 

1 cup oat milk

½ cup canned pumpkin puree

½ tsp pure maple syrup

½ banana

½ tsp vanilla extract

¼ tsp cinnamon

⅛ tsp ground ginger

Pinch of nutmeg

Punch of clove

Pinch of allspice

*Coconut whipped topping, optional
 


Add all of the ingredients except the coconut topping into a blender. Blend until smooth and creamy. Pour the mixture into a glass and top with the whipped topping.

 

* You can find the whipped topping in the freezer section of the grocery store. The brand I use is So Delicious. It is quite yummy and a perfect topping for those who do not eat dairy. 

 

Just Salt It, and enjoy!