I am in Australia at the moment where we do not celebrate Thanksgiving. But that does not mean that I am not thinking of my friends and family in the United States, getting ready for the holidays, and a wonderful family dinner. I have always maintained that the best thing about the holidays is not a few days off work, it is time spent in the warm embrace of family, and maintaining an attitude of gratitude for everything that is beautiful about life.
And what is a good celebration without fabulous food? The home cooked meal that is lovingly prepared, and promises you a day of culinary bliss as it seductively wafts out of the oven all morning, Oh, the thoughts were just about enough to put me on a plane into tryptophan land.
But what really kept me awake last night, was my longings for that exceptional pumpkin pie that still haunts me from last thanksgiving, It was baked by a professional baker friend and it was truly sublime. I have been giving thanks for that pie every day for the last year! I must admit that my attitude of gratitude failed me for just a second when I thought of missing out this year. Seeing as I didn’t have the pumpkin pie recipe, and don’t really have the baking talent to replicate it on even a remote level, I decided to head to more realistic pastures, and, once again, turned to my trusty blender for inspiration.
I suddenly recalled a heavenly pumpkin pie smoothie that I made with some dorm room mates my first year at UCLA. We didn’t have an oven. But we had my blender. A craving for all things pumpkin turned into a midnight trip to the grocery store during finals week, and the results were blendsational. This pumpkin pie in a glass does every creamy bite of a self-respecting pumpkin pie justice; and hits the spot for those of us not fortunate to be sampling the real thing this year.
For those of you who are not aware, pumpkin pie is not something found very readily in Australia as we don’t typically make or eat it. Remember, we roast and steam our pumpkin and eat it with meat! Sweet pumpkin? What is that? Putting pumpkin in a pie? YUK! That would be the response of the average Australian. Yes I know. The Aussies are missing out to say the least! But back to being thankful and celebrating the virtues of this pumpkin pie smoothie.
This pumpkin pie smoothie really does taste like a creamy pumpkin pie in a glass. Each 8 ounce glass offers 100% of the daily intake of beta carotene. But more importantly, it is just downright delicious! I have, of course, modified the original cream dreamer and sugar fixer recipe. I have chosen to exploit the creamy buttery properties of cashew milk and used a bit of sweetenr just to heighten the natural sweetness of the pumpkin. You might want to add more sweetener. But I thought it was perfect, and I remained thankful all day long and forgot about what I didn’t have!
This pumpkin pie smoothie is vegan, gluten free, dairy free, egg free and soy free. If you need to make this smoothie nut free use soy milk or rice milk and it tastes delicious as well.