Cinnamon and pumpkin are perfect together. I know this from making Candle Cafe West’s Pumpkin Bundt Cake. What to do with leftover pumpkin puree? My friend Kim, the Vegan Baking Mama, said she uses her leftover puree in smoothies. Great idea. Perfect Thanksgiving Day breakfast.
1 cup oat milk
1/2 cup pumpkin puree
2 frozen bananas *
1 tablespoon cashew butter
1 teaspoon maple syrup
Pinch of cinnamon
Pinch of nutmeg
Pour oat milk into blender. Add the rest of the ingredients. Blend and enjoy!
* The key to the shake is the frozen banana. When you have a bunch of ripe bananas, slice them up and place them in a freezer bag/container. This way you have them on hand every day.