Aside from colour-changing leaves, the taste of pumpkin is the most universal sign that Fall has kicked Summer to the curb and embraced us with outstretched tree trunk arms. It's everywhere — in our desserts, lattes, even our deodourant (I'm not kidding). So I was pleased, though not pleasantly surprised since I knew it'd be delicious, when I tasted a pumpkin pie protein shake bursting with Autumn flavour.
The recipe is a slight adaptation from blogger (and POPSUGAR employee) Taylor Celentano's Pumpkin Protein Smoothie. I've had it, along with some nuts, as my lunch, and it makes for a great post-workout drink. The BSN Syntha-6 Pumpkin Pie Protein Powder used here blends nicely with peanut butter — plus, just the powder itself packs 22 grams of whey protein. You can also use any brand of pumpkin protein, if you wish.
I made a few tweaks of my own to adjust the recipe for what I had available at home, so the ingredients and estimated nutrition facts ahead are based on my adaptation. For instance, on her site, Soul Brew, Taylor says that she added collagen (I did not), used a frozen banana (I used a fresh banana), and put three-quarters of a tablespoon of peanut butter (I love peanut butter and upped it to one tablespoon instead). We both used unsweetened vanilla almond milk. The shake as a whole truly does taste like a slice of pumpkin pie, so get to blendin' already!
If you don't have these exact ingredients, don't sweat! Use what you have or what you can buy at the store.
- 1 1/4 cups almond milk
1 scoop pumpkin pie protein
1 frozen (or raw) banana
4 to 6 ice cubes
1 tbsp natural peanut butter
Optional: a dash of cinnamon on top
- Take all of your ingredients, including the one scoop of protein, and blend them in a NutriBullet or blender until ice is crushed and peanut butter is mixed in (about 15 seconds or so).
- Pour into a glass, or drink it straight from the NutriBullet cup!
- 1 serving
- Calories per serving
- 437 to 457