If you’re a fan of all things pumpkin, this breakfast is for you! It’s vegan, creamy, refined sugar free and takes sort of like a pumpkin pie. Top it with homemade granola and you’re good to go for the day!
How much do you love smoothie bowls on a scale of one to ten? Here in this family it`s a definite ten! If you’re for some reason not familiar with the concept of a smoothie bowl, imagine a smoothie that’s thicker so you can eat it with a spoon and top with all the goodies there are! Utter bliss! And if you are familiar with them, what is your favorite smoothie bowl flavor?
This smoothie bowl is the perfect smoothie bowl for autumn. When pumpkin flavored things are all around you in the shape of pumpkin spice latte and pumpkin pie, why not start the day off with a pumpkin spice smoothie bowl as well?
I only had my first ever piece of pumpkin pie quite recently! To be honest, I was always a little suspicious of the idea of having a sweet version of pumpkin but boy, have I been missing out all my life! Wow! So now I’m on the quest of adding more pumpkin flavored things to my diet. Plus, let’s be honest, with Christmas only days away, what tastes more like Christmas than Pumpkin Spice?
Pumpkin puree is unfortunately not available in the shops here in Germany so I roasted a butternut squash (not entirely the same, I know, but the next best thing!). If you CAN get pumpkin puree, you can obviously use that! Otherwise, just roast one yourself in the oven for like an hour or so.
As any other smoothie bowl, all your lovely ingredients have to be added to a blender and blended until smooth. I used frozen bananas, frozen cauliflower rice, dates, pumpkin puree, almond milk and pumpkin spice. Cauliflower rice is my secret ingredient that I like to add to almost every smoothie bowl! It makes it soooo creamy and you really – promise! – cannot taste it at all.
Just like pumpkin puree, pumpkin spice is also not really a thing here although I have seen it for sale online at least now. I made my own mix of nutmeg, ginger and cinnamon and just used that. Not quite the same as it’s missing a couple of spices but it still tasted amazing! If you live in the US and can get pumpkin spice, you can obviously use that instead. You might have to experiment a little with the amounts though to see that it’s the right level of spice for you.
You can totally go nuts with your toppings and add whatever you like but here are some suggestions: granola or muesli, chopped nuts, sliced banana, hemp seeds or cacao nibs. I pretty much always add hemp seeds (they are so good for you and they taste amazing!) and some kind of granola. In this case it was my homemade Christmas Granola (recipe coming next week!!) because why not top Christmas flavors with more Christmas flavors, right?
Will you make this for breakfast soon? Or how about my Peanut Butter Raspberry Smoothie Bowl?
Pumpkin Spice Smoothie Bowl
If you're a fan of all things pumpkin, this breakfast is for you! It's vegan, creamy, refined sugar free and takes sort of like a pumpkin pie. Top it with homemade granola and you're good to go for the day!
Take the bananas out of the freezer (if using a whole banana) and wait for 5 minutes so that it's easier to handle. Then peel and cut into slices. (see notes).
Add the banana slices into the blender jug together with the cauliflower rice, pumpkin puree, ice cubes, dates, almond milk and spices.
Blend until all is smooth. Depending on the strength of your blender or mixer, you will need to push the smoothie bowl mixture down in between.
Pour into a bowl and top with hemp seeds and granola. Enjoy!
- Serving size: this is either 2 small portions or 1 very big one.
- Bananas: the bananas should be ripe but NOT overripe! The banana taste is too strong if overripe for this recipe. I like to freeze it whole and then wait a few minutes after removing it from the freezer. Then I make a cut down the middle lengthwise and cut it into slices. It's easy to peel then.
- Pumpkin puree: if you're lucky enough to be able to find pumpkin puree in the shop, use that! Otherwise, do it like me and roast a whole pumpkin or squash (I roasted a butternut squash) for about an hour at 180°C (356°F) until all soft. Let cool, peel and seed and blend until smooth.
- Cauliflower rice: If you cannot get frozen cauliflower rice in your area, you can also grate a fresh (the fresher, the sweeter the taste!) cauliflower finely and freeze it in portions. Here's a good explanation on how to make cauliflower rice yourself.