Steps
- 1
Add the pumpkin puree, Greek yogurt, and unsweetened almond milk into a blender.
- 2
Add the vanilla whey protein powder to the blender.
- 3
Add ground cinnamon, ground ginger, ground cardamom, and ground nutmeg to the mixture.
- 4
Add the zero-calorie sweetener to the blender to sweeten the smoothie without adding sugar.
- 5
Add ice cubes to the blender for thickness and chill.
- 6
Blend on high speed until smooth and creamy, about 1-2 minutes.
- 7
Taste and adjust spices or sweetener if desired, then pour into two glasses and garnish with a sprinkle of cinnamon and a cinnamon stick if available.
Tips from the Chef
Use canned pumpkin puree labeled '100% pumpkin' to avoid added sugars.
If you prefer a colder smoothie, freeze the pumpkin puree in ice cube trays beforehand.
For a vegan option, substitute Greek yogurt with unsweetened coconut yogurt and use a plant-based protein powder.
Adjust the amount of protein powder to suit your dietary needs or omit if not desired.
Adding a pinch of ground cloves can enhance the chai spice flavor profile.
Ingredients
- 1 cup pumpkin puree (canned, unsweetened)
- 1 cup plain Greek yogurt (full fat)
- 1 cup unsweetened almond milk
- 1 scoop vanilla whey protein powder (approximately 30g per scoop)
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground cardamom
- 0.25 tsp ground nutmeg
- 0.5 cup ice cubes
- 1 tbsp zero-calorie sweetener (such as erythritol or monk fruit sweetener)
Nutrition
(per serving)
Calories
240
Protein
26 g
Carbs
17 g
Fat
7.5 g
