Thanksgiving may be over but I’ll continue making pumpkin spice recipes all November and December long….
Also less than 24 hours ago I said I was over butternut squash from having so much on Thanksgiving, but here we are!
In a blender add:
~1 frozen banana
~3/4 cup coconut milk
~1 cup pre baked butternut squash (baked at 400 degrees for 35 minutes with avocado oil & cinnamon)
~1 tbsp nut butter (I used Sunflower butter)
~1 teaspoon vanilla extract
~1/2 teaspoon cinnamon
~pinch of nutmeg & ground cloves (or 1/2 teaspoon pumpkin pie spice)
~1 scoop of vanilla protein powder (Sprout Living is my favorite & cheapest on Amazon)
Blend until super creamy & thick, serve with some coconut whip cream and a dash of pumpkin pie spice.
