Raw Milk Pumpkin Smoothie

Sweetened with dates and a dash of maple syrup, this raw milk pumpkin smoothie is a fun way to use pumpkins and milk. With a seasonal veggie and all the health benefits of raw milk, it makes a nutritious breakfast that everyone in our family likes.

If you are starting with whole pumpkins, you’ll need to cook them first, but that’s pretty easy to do alongside any other use of the oven. Cook up your pumpkin and put everything in the blender the night before, and you’ll have breakfast basically ready to go in the morning.

Here’s the descriptive method. Recipe card at the bottom if you are the kind of cook who likes to measure everything out.

The night before:

While you have your oven on to make dinner, get a few pumpkins or winter squash. Halve them, scoop out the seeds, and throw them in the oven at whatever temperature you are using it for anyway.

When you remember about the pumpkins, or when the flesh is soft, take them out and allow to cool.

Next time you remember about them, they’ll probably be cool anyway. Peel the skin off. It should come pretty easily with your fingers at this point.

Put the cooked pumpkin in the blender (about 1.5-2 cups). If you have more than this, put it in the fridge for another day. To the blender, add 3-4 cups of raw milk, 1/4 cup of maple syrup, 1/4 cup of coconut oil, a handful of dates, a splash of vanilla, and a generous dash of pumpkin pie spice.

Now put the whole blender in the fridge.

Immediately before serving.

In the morning, blend, and enjoy. You can sprinkle nutmeg or pumpkin spice on top of each glass for a fun touch.