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~ raw, vegan, gluten-free, nut-free ~
I feel sort of bad here… am I dis-loyal? I mean we still have pears on the tree, patiently waiting to be harvested tomorrow, and already I have pushed them aside, making room for my Autumn time love… the PUMPKIN!
I am a sucker for pumpkins of all shapes and sizes. But when it comes to using pumpkins in my raw recipes, I prefer sugar pie pumpkins. The skin is very thin which makes it easier to peel (I use a potato peeler), and the flesh is sweeter.
Not only do I LOVE the taste of pumpkins, but I love to decorate with them. They instantly bring warmth and add a splash of color to any room. It is okay to display pumpkins a few weeks indoors before you use them in your recipes. However, inside a home is too warm for long-term storage.
You should never place a pumpkin directly on a wooden tabletop or on the carpet. It can soften on the blossom end and weep pumpkin juice. Even if it doesn’t weep, the moisture can damage wooden surfaces.
So be sure to choose a hard, nonporous surface, so your pumpkin doesn’t age prematurely or damage something. Ideally, put a cloth or a circle of cardboard between the pumpkin and the surface you are displaying it on.
It’s easy to get excited over the REALLY big pumpkins that are piled up outside the local grocery store. Don’t use these for your recipes! They don’t taste very good! They are called Jack-O-Lantern pumpkins and were bred to have upright straight walls, to be hollow, and to stand up to being carved. They were not bred for eating.
Now, just in case you are not able to get your hands on a real pumpkin due to where you live, or the time of year, you can always use canned pumpkin puree for this recipe. It won’t be raw, but it still tastes good and has nutritional value to it. Just be sure to buy organic and always read the label making sure they didn’t add other ingredients to the puree. You want pure pumpkin!
If on the other hand, if you have the blessed opportunity to use fresh pumpkin, you can make your raw pumpkin puree easily.
Yields 2 – 9 oz smoothies
Learn how to design your own smoothies by reading through my, Template for Designing Smoothie Recipes.
This totally hit the spot! The pumpkin puree was very easy to make, although I didn’t bother to transfer it to my high-speed blender; it smoothed out when I made the smoothie. I don’t eat high-sugar fruits like bananas, so I used an avocado instead. The stevia caused that weird stevia taste, so I added 1/4 cup xylitol also, which neutralized said stevia taste. Also had to use two or more cups of almond milk, because the mixture was too thick. Excellent recipe! Thank you!
Thank you One Jaguar… I appreciate you sharing the alterations that you made to accommodate your taste buds. Sweeteners are ALWAYS tricky due to personal preferences, but way to make it your own! Have a wonderful weekend, amie sue
De-lish…didn”t feel like making almond milk so I used coconut milk and added a couple of dates instead of the stevia and a dollop of mollases …<3
Lovely Robyn… sound wonderful too!
Hi! Thanks for the info about which pumpkins to use! One question:
I use my Blendtec as a food processor; have you ever put the cut up pieces directly into the blendtec; skipped the fp step?
Thanks again!
Hello Amy, yes, you can skip straight to the Blendtec… but don’t overload the blender, you might need to do in smaller batches to get a really smooth puree. I use Blendtec and Vitamix and I found using the food processor first made life easier in the long run.
I just made this smoothie since I am really craving pumpkin and it doesnt taste anything like pumpkin. Any advice on what to do to pumpkin it up?
Pumpkin it up huh? Did you use canned or fresh pumpkin? If fresh, what kind of pumpkin did you use? Was it a good one? Increase the pumpkin spice? ….
maybe the fresh pumpkin wasn’t ripe? I used organic canned pumpkin for a different pumpkin smoothie and it tasted great. I want to make the recipe above, I might substitute another dairy free milk because I’m allergic to nuts.
Hi Crosswind…yes it could have been the pumpkin. When using fresh produce, regardless of what it is or what you are making, it is vital to always taste the ingredient to see if it is ripe… your dish will only turn out as good as the ingredients are. I can make the same recipe 5x over and each batch might taste different, all do to that fresh ingredient I used.
Use any dairy free milk that you can tolerate… maybe a hemp milk? Or oat milk?
OH MY! YUM!!! Spot on season wise!
Now I have a new question: how to make oat milk?
I’ve already tried using numerous rolled grains (oat, barley, rye, wheat), when I soaked the rolled grain and then blended it with water and all that. Tasted nice BUT I use it for my hot-coca and when heated it turned gooey like porridge ;) Tried ‘gluten free oats’ with same result..
Any insights, Amie Sue?! :D
Thanks so much for such an inspiring site!
Good afternoon Idapie,
Perfect time of the year for this smoothie, isn’t it? I am so happy that you enjoyed it. :) I just bought some sugar pumpkins yesterday from a local farm and I am so excited to create more pumpkin recipes. One can never have to many, can they?
Oat milk… I have a few questions if that is ok first… that way I can better help you.
1. Did you soak the oats first, drain and rinse them well? https://nouveauraw.com/raw-recipies/breakfast/soaking-oats/
2. After blending did you run it through a nut bag?
I ought to do a posting on this… putting that in the que. hehe
Oh! I did soak them, but obviously not nearly long enough by the looks of things! And did not use any acid… Did use the nut bag tho :) I will try again ASAP and report back! :) Thanks for the tips, will let you know how it goes and YES you should (one day) make a post on it ;)
Ok Idapie, give that a try… I will be waiting for the report. hehe amie sue
FINALLY got my hands on some organic oat groats and I followed the steps using ACV – but still not a ‘heat stable’ result! (I make oat-hot-choc…)
Maybe I have to cook the oats after soaking? Or yeah…don’t know. But thanks for all advice! :)
Hello Idapie,
Can you clarify a bit as to what you mean about “heat stable” results? I personally don’t use oat milk much and haven’t heated it so I don’t know how it reacts in hot drinks. What is it doing when you add it to the hot drink? amie sue
Good Sunday Morning Queen of Raw Amie Sue:
What a great recipe to wake up to. Recently went on a field trip to a pumpkin farm in NYC with a million children from surrounding schools, oh how I wish I could share this amazing healthy alternative with them.
I am going to gather my ingredients today and report to you my findings which probably will be yummy to my tummy. I am not a fan of pumpkin pie, however, I love Sweet Potato Pie….But you have a way of making everything and I mean everything seem like you have to gather and try and usually the outcome is amazing.
I love you! Your husband, family, and friends are fortunate to have you prepare rawlicious dishes.
Have a bless day…and thank you for your dedication in sharing unconditionally.
Good evening Delores,
What a blessing to receive such a message. Thank you. :) I would have loved to have tagged along on that field trip. I LOVE pumpkins and just be surrounded by them warms my heart. Sweet potatoes and yams are a perfect substitute so you will be just fine, but please do keep in touch Delores. Thank you for all the love. I am going to absorb it all! :) hugs, amie sue
Hi Amie Sue,
I just made this recipe since I had leftover pumpkin in the fridge, and it was excellent! I didn’t have vanilla protein powder, so I used Sunwarrior Chocolate instead (I thought why not?) and it tastes just fine to me! Also, I didn’t have stevia to utilize, so a date worked just as well. Thank you for your creative ideas and wonderful photos. I love seeing all of the works of art each time I visit your page. :)
Thank you for sharing Kristin, I just love hearing when others try the recipes. :) Happy to hear that you enjoyed it! I hope you are enjoying the holiday season. Many blessings, amie sue