Source: Adapted from Tasty Yummies
Ingredients
3⁄4 cups
cooked pumpkin (canned is fine, but fresh is preferable) 1 cup
unsweetened organic vanilla almond milk (or more for desired consistency) 1⁄2 teaspoon
cinnamon 1⁄4 teaspoon
nutmeg 1 teaspoon
minced fresh ginger 2
medjool dates (pits removed; substitute stevia for low carb version) 1
raw pecans 2 tablespoons
protein powder (optional) 1 tablespoon
ground flax seeds (optional)Yields:
Instructions
Place all ingredients in blender. Puree until smooth and creamy. If your milk isn’t cold, you can add a handful of ice cubes, although this may make it less creamy. Garnish with a sprinkle of cinnamon and/or nutmeg. (Recipe #658)