Blueberry Pumpkin Protein Smoothie


  • 1/2 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup fresh or frozen blueberries
  • 1/4 cup raw pepitas (pumpkin seeds)
  • 1/4 cup shredded coconut
  • 2 Tablespoons nut butter – I use Homemade Cashew Butter
  • 1 teaspoon agave nectar
  • 1/4 teaspoon Homemade Pumpkin Pie Spice
  • 1 1/2 cups unsweetened vanilla almond milk, or dairy-free milk of your choice
  • 3-4 non-dairy milk ice cubes


Place pumpkin, blueberries, pepitas, coconut, cashew butter, agave nectar, and pumpkin pie spice into a blender, preferably a high-speed blender. Pour in almond milk and add ice cubes. Process on low for 20-30 seconds then gradually increase speed to highest level. Blend for 30 seconds to 1 minute, or until completely smooth.

Serve cold. If only half is being consumed at this time, store the other half in a resealable jar in the fridge until ready to drink, up to 24 hours. Shake well before using.


California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.