Filed in: tagged as 
It is beginning to look and feel like fall, and it is very much welcomed! There is no other way to kick-off the first official day of fall than with a Pumpkin Spice Smoothie, and a trip to the pumpkin patch with the little ladies.
A popular question on the blog lately has been what is the best way to make smoothies ahead of time. So this week, I tested out a few ways and found this to be the best. I blended everything together and poured it into silicone cupcake liners. Once they were frozen, I peeled them out of the liners and placed in a ziplock bag. When you want a smoothie, just take out two frozen rounds and blend them with some milk and you’re ready to go.
I’ve never been so excited to make smoothies. I have a feeling my freezer will be full of frozen smoothie rounds by the end of the day tomorrow! This is the perfect way to use leftover fruits, greens, and vegetables before they go bad, and perfect to include in your Sunday night prep. Between make ahead smoothies, overnight oatmeal and chia pudding, a healthy complete breakfast never seemed so manageable.
| Make Ahead Pumpkin Spice Smoothie |
|
- 1/2 cup plain yogurt
- 1/2 cup unsweetened non-dairy milk
- 1/2 cup pumpkin puree
- 1 tsp pumpkin spice
- 1 1/2 tsp vanilla extract
- 2 tbsp maple syrup, or 5 drops of liquid Stevia extract
- 1 tsp coffee beans, optional, but mandatory for me
- Blend all the ingredients together
- Pour into silicone cupcake holders, and place in freezer
- Once frozen, remove and store in a ziplock bag
- When you are ready to use –
- Blend 2/3 cup non-dairy milk with 2 frozen smoothie rounds.
14 comments… read them below or add one
I like the idea of adding coffee beans.
I love this idea! And it sounds so yummy! I’ll have to find a good vegan yogurt to make it with….
The yogurt doesn’t add much flavor, just helps with texture. The Amande yogurt (almond yogurt) is pretty good and would work well, or you could replace the yogurt with a small banana! Nice to ‘meet’ another juicing fan!
This sounds amazing! I love the make ahead process! Do you think it would work equally as well with your other smoothie recipes?
It should work but you have to reduce the amount of liquid in the initial blending, since you’ll add more liquid after it’s frozen. Have a great day!
when you say no=dAIRY MILK ARE YOU SAYING CANNED MILK OR ARE YOU SAYING SOY MILK??
Hi Jean, I usually use unsweetened Almond Milk, not canned milk.
Yes. Frozen Mango adds a wonderful natural taste and consistency to any shake, as well as, frozen bananna and I like to add natural rice milk. The vanilla flavors in rice and soy milk often add syrup or sugars and you can use the regular rice milk with the shakes because the fruit adds plenty of flavor~!
Freezing the smoothy in cupcake liners = brilliant! I will be doing this with every smoothie recipe I want to try from here on out.
Just found your page and love it and this recipe! Thanks!
For the pumpkin purée..did you use canned or make your own?
I have been making my own. I often replace pumpkin with butternut squash — same taste and consistency.
http://www.greenplaterule.com/recipes/butternut-squash-puree/
Did you toss whole coffee beans in? This sounds amazing!
I add whole the coffee beans to the blender. They mixed in well!