Eosinophilic Esophagitis Friendly Vegan Pumpkin Pie Smoothie
Total time5 min
Prep time5 min
Cook time0 min
4.6(12)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
- ½ cup pumpkin purée
- 1 medium banana, frozen and sliced
- 1 cup plant-based milk
- 2 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground allspice
- ¼ tsp pure vanilla extract
- ½ cup ice cubes
For serving
- vegan whipped topping, for serving (optional)
Can be omittedvegan whipped topping
- pinch of ground cinnamon, for serving (optional)
Instructions
- 1
Add the pumpkin purée, frozen banana, plant-based milk, maple syrup, cinnamon, ginger, nutmeg, allspice, vanilla extract, and ice to a blender.
- 2
Blend on high speed until completely smooth and no banana chunks remain, about 45–60 seconds.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!