Pumpkin Pie Smoothie Bowl

 Pumpkin Pie Smoothie Bowl 
Makes: 1 large or 2 small servings • Total Time: 10 minutes • FODMAP rating: high

This Pumpkin Pie Smoothie Bowl is a creamy, wholesome twist on a classic fall dessert! Made with real pumpkin, warm spices, and plant-based ingredients, it’s packed with flavor and nutrients. Thick, luscious, and naturally sweetened, this smoothie bowl is perfect for breakfast, a post-workout treat, or a healthy dessert. Top it with crunchy granola, nuts, or a drizzle of nut butter for the ultimate cozy indulgence—no baking required! 🎃🥣✨

Ingredients 

1 frozen ripe banana (~1 cup frozen slices)
½ cup canned pumpkin
2 dates, pitted (soaked if hard)
1 to 2 tablespoons almond butter
½ teaspoon vanilla extract
½ teaspoon cinnamon or pumpkin spice blend
¾ cup plant milk
½ cup frozen cauliflower

Toppings:
Granola, pumpkin seeds, almond butter, or sliced banana

Instructions
1.Blend all smoothie ingredients together until smooth. 
2.Add extra plant milk for a thinner smoothie, use as little as possible for a smoothie bowl. 
3.Arrange desired toppings on top and enjoy immediately. 

*Don’t forget to preload on vegetables before you eat!

*FODMAP swaps: Use a banana on the firm side; avoid using oat or soy milk or keep those portions under ½ cup; cut down cauliflower to ¼ cup and add more as tolerated; sub out 1 date for 1 tablespoon of maple syrup as needed

*Nut-Free: substitute out almond butter for sunflower seed butter, nut butter, granola or cookie butter or even tahini or 1 to 2 tablespoons of cooked or canned chickpeas