Too much pumpkin has been in my life over the past couple days. My mom and I finally cracked open the sugar pumpkin that has been sitting in our fridge since Thanksgiving and decided to make various recipes with it. First was our obligatory pumpkin pie family recipe passed down from my German great-grandmother. Really delicious.
But what to do with the remaining two cups of mashed, cooked pumpkin? Ok, yesterday morning brought us a feast of pumpkin pancakes which drove us over the edge already. Ok ok, no more pumpkin. PLEASE. And we haven’t finished the pie either. Hmm.
One more cup remaining this morning, so we took a healthier route and made pumpkin protein smoothies. Hers was more pumpkin pie-ish since it was nothing but coconut milk, protein powder, spices, and pumpkin, but mine had some more additions which made it not so straight up pumpkin pie-like at all:
200ml coconut milk
30g Syntha-6 cinnamon bun protein powder (this stuff is the bomb)
80g cooked pumpkin
1 medium frozen banana
~1 tsp. Grand Cru Matcha
This protein powder really allows the matcha to shine, especially in comparison to the Syntha-6 banana which is quite strongly flavoured. This was one of the most uniquely flavoured protein smoothies I’ve ever had. Like pumpkin banana cream pie dusted with matcha. I would totally make this again but with butternut squash. Love the freshness of the matcha paired with the spices.