Holiday Pumpkin Smoothie

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Some mornings I awake from sleep craving a smoothie instead of a hearty breakfast.  I may still have eggs and vegetables an hour or two later, but there’s no denying my body’s request for the easily digestible, cooling smoothie.

The great thing about making any food from scratch, particularly a smoothie, is you get to control the quality and amount of ingredients. Many smoothie recipes are packed with excess sugar. This one is intentionally mild, so we’re not starting off your morning with a sugar rush. Here’s a winter recipe for all you pumpkin pie lovers. Drink up!

Yields: three 8oz servings


  • 1 cup unsweetened organic pumpkin puree (from can or 1 cup of precooked winter squash)
  • 1/2 cup whole coconut milk
  • 1 cup raw milk (if you don’t have access to quality unpasteurized milk, then replace with another 1/2 cup whole coconut milk and 1/2 cup water)
  • 1 raw egg (omit if you don’t have access to quality pastured eggs)
  • 4 pitted dates
  • 1/2 tsp vanilla extract
  • 1 Tbsp maple syrup (ideally grade B, even better grade C, or just use whatever grade you have)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • pinch ground clove
  • 1/8 tsp grated ginger (optional)
  • 4 ice cubes


Place all the ingredients in a blender and mix until smooth.

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  1. Lisa Princic

    November 22, 2010 at 3:17 pm

    Yum. Sounds interesting Margaret.

    I love having a smoothie as a option for breakfast and this one seems warmer and more fitting than my usual one with frozen berries. It’s cold up here now!

  2. Chef James

    November 23, 2010 at 10:07 am

    Thanks for the comment, Lisa. If you want to make the pumpkin smoothie more warming, just omit or decrease the amount of ice cubes. Happy Holidays!

  3. Zico

    November 29, 2010 at 10:25 am

    Do you put coconut water?

  4. Chef James

    November 29, 2010 at 10:31 am

    We use coconut milk in the recipe, but you can absolutely include coconut water in the smoothie. It will thin it out so you may need to add a little more coconut milk or ice if you want the smoothie to be thick.

  5. noreen

    December 13, 2010 at 9:18 pm

    Sounds wonderful and I will try it this week….might even have it perfected before you arrive……see you soon.

    • Margaret Floyd

      December 14, 2010 at 9:44 am

      Excellent! Really looking forward to seeing you soon, Noreen!

  6. Terry

    October 31, 2014 at 8:41 am

    Why does the pumpkin have to be from a can…??…also, why does the squash have to be cooked…?

    • Margaret Floyd

      November 11, 2014 at 11:23 am

      The pumpkin doesn’t have to be from a can – you can certainly use any kind of fresh squash, but you would want it cooked as it’s hard to breakdown when raw.

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