Pumpkin Pie Spinach Smoothie 


All green smoothies taste like grass: true or false?

False. Not this smoothie! It’s bright green like fresh, spring grass but it tastes like dessert.

I’ve been a smoothie girl forever. There’s just something about drinking a big, cold glass of goodness through a straw. When the monkeys were little, our neighbor would come over a few times a week for “smoothie time.” I used to make smoothies with yogurt and milk, which I can’t have anymore. So I stopped making smoothies for a while. And then Don saved the day with a Vitamix for Christmas. It’s been smoothie-ville over here since, and this is my absolute favorite recipe. I’m so excited for you to try it. If you don’t have a high speed blender, pack up the ingredients and head over to a friend’s house to try it out.


The original recipe calls for a frozen banana and fresh spinach; it was good but the kids wouldn’t drink it. It took me a few months of tweaking to finally find the perfect balance of ingredients. The spinach must be frozen! But if your spinach is frozen sold like an ice cube, throw it in the blender to sit and soften up for a few hours before you make your smoothie.

I order most of my spices from Spicely Organic, and this pumpkin pie seasoning is no exception! We also use it on oatmeal and baked sweet potatoes. Spicely Organic products are free of the top allergens and easy to order online with fast, free shipping.

Baked sweet potatoes are a staple in our fridge. Loaded with vitamins (A, B6, C, E), beta carotene, and fiber, sweet potatoes are a fast, healthy snack with a drizzle of avocado oil and some pumpkin seeds on top. Add a sweet potato to a bowl of quinoa with some spinach and a drizzle of maple syrup for a quick lunch.

If your kids come to my house after school for a play date, chances are they will come home with a green mustache. This recipe is kid tested and approved. Not to mention packed with nutrition and whole, real food. Give it a whirl!

Pumpkin Pie Spinach Smoothie
Serves 4
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  1. 1 large banana (not frozen)
  2. 2 cups unsweetened almond milk
  3. 1 generous cup cooked skinless sweet potato
  4. 10 ounce package of frozen spinach
  5. 3 tablespoon almond butter or sunbutter
  6. 2 tablespoon pure maple syrup
  7. 2 teaspoon pumpkin pie seasoning
  8. 1 tablespoon flaxseed or protein powder
  9. 2 dates, pit removed
  10. 1 cup ice cubes
  1. Place all ingredients into a high speed blender.
  2. Whirl away for a few minutes until there are no bits of green or brown.
  3. Yields 48 ounces.
Adapted from Andrea Bemis, Dishing Up the Dirt
Under the Monkey Bars http://underthemonkeybars.com/
– Use organic ingredients whenever possible.
– I use this raw protein powder. Why? Because OhSheGlows recommends it and she knows her stuff! I alternate between this flaxseed and the protein powder, sometimes a combination of both depending on what I think we need.
– Barney brand almond butter is not processed with peanuts and is gluten free. I use the bare kind because it only contains two ingredients with no added sugar.
– If you don’t have pumpkin pie spice, try a combination of mostly cinnamon with nutmeg, ginger, cloves, and allspice to make 2 teaspoons.
– Try this smoothie with any kind of milk (cow’s milk, coconut, almond, rice, etc.).  Make sure to check the ingredients and don’t buy almond milk with carrageenan; here’s why. 
– Make the smoothie whenever you have time and store it in these covered glasses.
– Don’t be afraid of frozen vegetables; they have just as many nutrients as fresh ones (per a nutritionist!).


Cómelo todo!

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