White gravy-filled plant-based “chicken” pot pie.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 glasses |
Ingredients
- 1 cup light vanilla soy milk
- ½ cup pumpkin puree
- 6 ice cubes
- 1 small banana
- 1 scoop vanilla protein powder
- ½ teaspoon ground cinnamon
Instructions
- Combine vanilla soy milk, pumpkin puree, ice, banana, vanilla protein powder, and ground cinnamon in a blender; blend until smooth.
- You may add pumpkin pie spice if you have it on hand.
Nutrition Facts
| Calories | 191 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 1 g |
| Sodium | 315 mg |
| Sugars | 12 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
i replaced the soy milk with almond milk, i am allergic to soy, otherwise it was super delicious
Very delicious! I added a small protein shake because I don’t use the protein powder and it was delicious!
Made just as is, but for one. Will make again, loved it!
So cool
There was nothing special about this smoothie. I cut the recipe in half for 1 serving and it was a very small portion. My banana was frozen so I eliminated the ice cubes and I added 2 packets of Truvia. With so many other pumpkin smoothie recipes, this is one that I will not repeat.