Bippity, Boppity, BOO!
While this delicious breakfast dessert will never turn into a royal carriage, it also won’t make me look like one, either. I played with a few ingredients & finally came up with a treat that is so smooth, delicate, & satisfying, it should be sinful. If you want to make it thicker, you can try adding some non-dairy vanilla nice kream, but I found it to be thick & creamy enough as is 
What’s with the Halloween characters, you might ask? The kitten card is from my closest girlfriend and the pumpkins are supposed to represent my roomie & I. Yeah, I’m a dork like that. I believe we should all have pumpkin head alter-egos.
Cheers to dessert for breakfast & pumpkins for heads!
Ingredients:
1 cup almond mylk, unsweetened
1/2 cup pureed pumpkin
1 tsp vanilla extract
1 tsp cinammon
1 banana
pinch nutmeg
optional: add 1 cup spinach. nom nom
Directions:
1) Toss all goodies into a blender & puree!
2) Sip pumpkin pie mylkshaky goodness
peace, love, food <3
Char, xo
Ooo I'm going to have to try this! I have some pumpkin to use up
Ooh fall and pumpkin smoothies. This is awesome!
I am going to make some gluten free pumpkin muffins this week for a meeting and this is what I will be doing with the leftover pumpkin – thanks for the idea!!
Maryah
yummyy!! now I wanna make pumpkin muffins
hehe