Pumpkin puree

• If making your own pumpkin purée instead of the store-bought: Preheat your oven to 200°C (400°F). Cut a pumpkin in half lengthwise and scoop out the seeds. Place the halves face down on a baking sheet. Roast for 25–45 minutes, or until the pumpkin is soft and the skin turns golden. Let the roasted pumpkin cool before scooping the flesh into a blender, separating it from the skin. Blend until smooth. Store any leftover purée in an airtight container in the fridge for up to 5 days or freeze.

Pumpkin Pie Smoothie

• To make the smoothie: In a blender, combine 4 tbsp of pumpkin purée, the spices, plant-based milk, and your choice of sweetener (figs works really nice here). Blend on high until smooth and creamy.
• To serve, add 2 tbsp of pumpkin purée to the bottom of a glass, then pour the smoothie over it. It tastes fantastic, whether chilled or warm!