Chocolate Pumpkin Pie Smoothie

It's finally pumpkin season! Yay!! And you know what that means? Pumpkin pie! 

I was at Costco the other day and I saw a guy carrying a huge (HUGE) pie thingy and got excited. I thought "Omigosh they have pumpkin pie! Maybe there'll be samples," but when I got to the bakery I realized that it was a chicken pot pie.

Biggest disappointment ever. 

Anyway, back to the creamy, fluffy, rich and pumpkin-y pie. Everyone loves it. But have you tried a chocolate pumpkin pie? (I'll admit I haven't even heard of it but it sounded amazing for a smoothie :P) Well I assure you, it is totally as good as it sounds.

And even better with whipped cream and nutmeg, like DQ's pumpkin pie blizzards. Oh, and dark chocolate chips won't hurt either. 

This recipe is perfect for using up left over canned pumpkin, but it's primary reason is to satisfy a fall-themed sweet tooth. 

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Chocolate Pumpkin Pie Smoothie 

• 1/2 cup almond milk
• 1/2 cup canned pumpkin
• 1 tbsp unsweetened cocoa powder
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• tiny pinch cloves
• 1/16 tsp nutmeg
• 1/2 tsp cinnamon
• Stevia equal to 3 tbsps plus 1 tsp sugar
• 1/2 cup almond milk ice cubes (or regular might work, but it would taste more diluted)

To make the almond milk ice cubes, pour 1/2 cup almond milk into an ice cube tray, for about 6 cubes. Freeze overnight or for a few hours. For the smoothie blend all ingredients together, pour into a glass and freeze for up to 30 minutes for a firmer more milkshake-like texture. Top with whipped cream, nutmeg and chocolate chips and enjoy!

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