Pumpkin Pie Smoothie

Ingredients:

• 1 cup almonds, soaked
• 2 cups water
• 5 dates, soaked, pit removed
• pinch salt
• 1 cup pie pumpkin, peeled and cut into pieces
• 1/3 cup chopped coconut “meat”
• 1 ½ frozen bananas
• ½ tsp. ground cinnamon
• ½ tsp. vanilla extract
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground ginger
• Pinch allspice
• Pinch ground cloves

Start by making almond milk: combine 1 cup almonds, 2 cups water, pinch salt and 2 dates in a powerful blender, and process until smooth. Strain through a nut milk bag. Return the almond milk to the blender, add the rest of the ingredients, and blend on high until smooth and silky. Adjust spices to taste if desired. Pour into an empty acorn squash container for a seasonal treat.

To make a simple container out of an acorn squash, cut about 1/8 in. off the bottom for your squash to be able to stand. Using a sharp paring knife or fruit knife, cut simple designs on the squash (optional). Cut off the top part for the lid. Empty out the orange flesh with a spoon or knife and pour your pumpkin pie smoothie inside. Tastes good, doesn’t it?

Note: Preparation time is 25 minutes plus soaking and carving time.

Tips:

• Save the almond pulp and use in your recipes that use a dehydrator
• Drink the date soaking water or save to use in recipes
• Save the pumpkin and squash seeds: rinse off the orange flesh, spread the seeds on a dehydrator sheet and dry. Keep in the refrigerator right in their shells until ready to munch
• If you like “spooky” Halloween treats, float  a few walnut half “brains” in the smoothie right before serving