A cold smoothie is not the first thing you think of for breakfast on these cold winter days, but I still have pumpkins and winter squash stored and decided to roast one this week for some pumpkin puree.  I’ve been making these smoothies all week, and they are really good!! If you don’t have a pumpkin or real puree to use, use the canned stuff.  It’s still packed with nutrients and this is so easy to make.  The added healthy fat from the pecans make this a satisfying treat for breakfast.

Ingredients:

1/4 cup of whole pecans

1/2 cup of pumpkin puree

1 scoop of protein powder (I use plant based)

1 frozen ripe banana

1/4 tsp cinnamon

1/4 tsp pumpkin pie spice

1 cup almond milk

Blend the almonds in a high powered blender.  Add the rest of the ingredients and blend.  Add the almond milk to desired consistency.  Serve is a glass jar, sit in a sunny spot and enjoy!