1 cup pumpkin puree
2/3 cup coconut milk
2 tablespoons almond butter
1/2 frozen banana
2 dried Medjool dates, pitted
1 teaspoon pumpkin pie spice, store-bought or homemade
Coconut whipped cream and extra pumpkin pie spice, to garnish (optional)

Add the pumpkin, coconut milk, almond butter, banana, dates, and spices to a blender and process on high until smooth. Divide between two glasses and top with coconut whipped cream and a dusting of pumpkin pie spice, if desired.

Recipe Notes

• You can replace the coconut milk with cow's or nut milk. It won't be quite as thick but is still delicious.

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