Add this smoothie to the weird-but-good list. Perfect for a quick breakfast or filling snack, this pumpkin-packed treat is full of vitamin A and fiber—it also happens to be dairy-free, which is especially great when you’re fighting off that autumnal “thing that’s going around.” Unless, of course, dairy doesn’t bug you when you’ve got a cold, in which case, feel free to swap out the almond milk for cow’s milk, kefir, or yogurt. Silken tofu would also be a great addition if you need a little protein boost.

I like to add raw oats to my smoothies for a little extra chewy texture and eat it like a bowl of, well, oatmeal. However, this would also be great enjoyed in your prettiest glass, topped off with a little whipped cream and cinnamon. Heck, it would even be good in a to-go cup. Can you tell I’m enthusiastic about this one? Enjoy!


  • 1-2 dried dates
  • ½ c unsweetened almond milk
  • ½ c canned pumpkin (or less, depending on preference)
  • ½ a frozen banana
  • cinnamon, powdered ginger, ground cloves
  • ¼ tsp vanilla extract
  • 1 c ice


Blend all ingredients until smooth. Pour into glass or bowl and serve immediately.

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