Hello friends, it’s pumpkin season! (At least it is in North America!) And actually, in Philippines, it’s pumpkin season all year long… Philippines has beautiful local pumpkins called kalabasa that are a bit softer and milder than “jack-o-lantern” pumpkins. I do everything with them, from roasting slices with cinnamon & curry powder, to cubing them up in curries, to pureeing them for pies…
…and now, freezing the cooked flesh for this amazing pumpkin pie smoothie bowl. It is still warm here, you know, and cold foods are very welcome after a workout. But you can have this luscious concoction anytime, for breakfast or even for dessert… it’s that good! And it’s not only good, it’s good for you… High in protein and Vitamin A, with a whopping 8 grams of fiber, this baby will keep you full at least until you can figure out what you’re gonna be for Halloween!
The main ingredient in this bowl is pumpkin, duh… but to give it some sweetness, I added fresh papaya. I know, tropics! But if you don’t like papaya, or can’t get it, just sub banana. Beyond that, it has vanilla plant protein powder, flax meal, light coconut milk, & pumpkin pie spices. So easy! I froze the pumpkin ahead of time to make my smoothie bowl very ice-cream-like, but if you forget, just add ice… or not, if you don’t want it cold. Anything goes!
But don’t forget to top it… I used walnuts, coconut, & pumpkin seeds, but you decide what you like… chocolate chips, dried cranberries, cranberry sauce… the sky’s the limit on this one.