Continuing my pumpkin crazed theme a little longer here is a recipe for a sweet pumpkin smoothie with none of the sugar. It's also dairy free, gluten free and vegan. Winner.
This was my first recipe using stevia. I got some free in a goodie bag I got at the Eden On A Plate supper club run by Sara at shisodelicious and Bettina at Bettina's Kitchen. I was so surprised when I got it out of the packaging to find it comes with a pipette! You really don't need much to get sweetness without all the fructose (read more about it on I Quit Sugar here). So you add just a few drops to your smoothie or pudding.
So many recipes I looked at had a generic 'pumpkin pie spice mix' in the ingredients list. What is that?! I can only assume something easy to get hold of in the U.S. As UK supermarkets don't have such a thing, I made this one up based on the ingredients for Hemsley + Hemsley's pumpkin pie recipe - a combination of ginger, cinnamon, nutmeg and cloves.
These are pretty potent spices that can leave a bitter taste if you put in too much. So really do add sparingly, particularly the clove. You can always add more later to taste.
SERVES: 2 (or 1 really generous portion :))
PREP TIME: 10 minutes
COOK TIME: 0 minutes
- 100g pumpkin purée (see step 1 for instructions)
- 1 banana
- 150ml coconut water
- 4 drops vanilla stevia (I used Icelandic brand Good)
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 crushed clove (easily smashed in a pestle and mortar!)
1. If you don't have pumpkin puree already follow this step and pre-heat your oven to 200°C / Gas Mark 6. If you have the purée already then skip to step 2!
Take a whole pumpkin and stab it a few times to allow steam to escape. Put the whole thing in the oven for 20 minutes.
After 20 minutes, remove and cut in half. Place the two halves flesh side up in the oven and roast for another 30-40 minutes until soft.
Take out of the oven and allow to cool, then scoop the flesh out, or as I did, use a sharp knife to take off the skin rather than using a spoon to scoop!
Using a hand blender or food processor blitz the flesh until you get a smooth purée. You should have more than enough for this recipe, and leftovers for soup or pumpkin pie!
2. Place all ingredients in a nutribullet or food processor and blitz until smooth. Serve over ice.