A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
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postheadericon Pumpkin Spice Smoothie

Smoothie ingredients 1I know it’s spring. Really, I do. But I fell in love with this smoothie in the fall, and I can’t get enough of it. I’m sure I’ll want my yummy kale smoothie again, but for now, I want my pumpkin spice smoothie.

This is a delicious gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.


  • 1 cup cashew milk, almond milk, soy milk, or other milk/milk alternative
  • Smoothie Ingredients 21/4 cup plain greek yogurt (optional, omit if you can’t have dairy)
  • 1/4 cup coconut cream (the thick part of the coconut milk, not the sweetened cream of coconut) or coconut milk
  • 1/2 cup pumpkin puree (not pumpkin pie filling, just canned or fresh pumpkin puree)
  • 1 TBS maple syrup and/or 1 TBS honey
  • 1 tsp pumpkin pie spice (store bought, or make your own)
  • 1 TBS chia seeds (you could also add flax or hemp seeds)
  • 1 TBS protein powder (If you can tolerate dairy, I really like Designer Whey, it’s not gritty)
  • 1/2 banana, frozen
  • 6 (or more) frozen mango pieces


Blenderizing SmoothieIn my opinion, the easiest way to measure the top 4 ingredients is to use displacement with a 2 cup measuring cup. I pour the cashew or almond milk in first, then plop the yogurt in until it’s at 1 1/4 cups, and the same for the coconut cream and the pumpkin. Pour the whole thing into the blender. Add the rest of the ingredients. Blend until smooth.

Using my blender‘s “smoothie” setting, this takes less than a minute. My old, sturdy $20 blender took only a little bit longer.

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