2tablespoonssugar-free whipped creamsubstitute coconut whipped cream for vegan - or blend heavy whipping cream into the smoothie for added thickness.
1teaspoonraw pumpkin seeds
Instructions
Pour the milk of your choice, canned pumpkin, pumpkin pie spice, vanilla, MCT oil, stevia,frozen cauliflower and frozen spinach into a blender.
Puree until smooth. I ran it through 3 cycles to make sure the spinach was pulverized.
Add the collagen powder and Pulse to combine.
Garnish with whipped cream (if desired), sprinkle with pumpkin pie spice and raw pumpkin seeds and serve immediately.
Notes
For Paleo – substitute 1 to 2 tablespoons of maple syrup or honey for the stevia, and substitute coconut whipped cream.
Feel free to substitute a confectioners’ version of Monkfruit or your favorite sweetener for the stevia. Depending on how sweet your pumpkin is, you may not even need a sweetener.
Use raw or dry roasted pumpkin seeds. Regular roasted seeds are coated with canola oil.