THIS POST IS SPONSORED BY VITAMIX. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER AWESOME BRANDS THAT HFHL LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN.
I’ve been a total slacker! I mean, can you believe that it’s the middle of October, and I’m just now posting the first pumpkin recipe of the year on Happy Food Healthy Life? What the what?
In food blogging world, that’s total blasphemy. In fact, most of the foodies I know have already moved on to creating recipes for Thanksgiving, and by next week, they’ll be on to red and green sprinkles for the Christmas season. Yikes!
I personally have a really hard time working that far in advance. I am very real-life when it comes to what ends up on the site. I make pumpkin recipes in October, so that’s when they get posted. Thanksgiving recipes in November, so that’s when you see them too. And Christmas – well, I spend a lot of time with my family during December, so it gets a little scarce around here that time of year.
I’m not about to create Christmas in July or Halloween in May. It’s just not my cup of tea, and I always keep it real for you.
So finally last week, I was ready to create pumpkin yums for you! And my friend, it was SO worth the wait!
I don’t know about you or where you live, but in Utah, the weather drives me absolutely crazy.
I wake up and need about 1000 layers to keep me warm. I’m bundled up like a little eskimo at my desk.
And then afternoon hits. I go out for an errand all bundled up and start sweating immediately just because the dang sun came out. So I strip off half my layers and go about my day. Out and about. I head into the store while the sun’s out and come out as it’s going down, and what do you know. It’s effing cold again!
Especially because this time of year I want to eat fall flavors, but there’s a teeny tiny bit of warmth left in the air during the day that sometimes I just need something a bit refreshing.
That is where today’s recipe comes in.
I was actually flipping through Vitamix’s new app, PerfectBlend, trying to find a delicious pumpkin recipe to try out, and this one just jumped out to me as soon as I saw it. All the fall flavors without needing to bake. And that cool creamy refreshing texture I was looking for.
But before I tell you how easy it is to make right in your own blender, I have got to tell you about the coolest app ever.
So here’s the thing – I hate measuring things. Obviously when it comes to the science of baking, you kinda have to. But when it comes to things like smoothies, sauces, soups, and other recipes like that, it’s all kind of a guessing and preference game.
Vitamix has created PerfectBlend, which is an app that uses a smart scale that you just place your blender jar right on top of. (pst, I have the middle one in case you’re wondering which one to get) You pick the recipe you want to make, and the app tells you what ingredients to put into the jar and in what order. As soon as you put in enough of one ingredient, it lights up on the app and moves onto the next ingredient.
You have got to watch the video at the top of this post to see it in action while I made this recipe for you. It’s so cool, and I’m totally excited to try out the hundreds and hundreds of pre-loaded recipes that are already on the app. Plus you can add your own recipes to it! So cool.
So where are you on the pumpkin scale?
Ready for all the pumpkin recipes possible?
Moving on to thinking about the Thanksgiving menu already?
Wishing we were still drinking margaritas on a warm sunny vacation? (yeah, me too…)
Or do you wish pumpkin happened all year long no matter what the season? Dude, I could totally make that happen if that’s what you really want.
[Tweet “It’s pumpkin time! Check out this dairy-free Pumpkin Freeze that’s made in just a few minutes.”]
- 2 Tablespoons unsweetened almond milk
- 2 Tablespoons dairy-free cream cheese, (see note)
- 1/2 cup pumpkin puree, (not pumpkin pie filling)
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 3 cups ice cubes
- Place all ingredients into high-speed blender container in the order listed and secure lid.
- Turn blender on and increase speed gradually until you get to high. You may have to stop periodically to scrape the sides and remove any air pockets in the mixture before continuing to blend.
- Once smooth and blended completely, stop mixing. Over blending will cause the mixture to start melting.
- Serve immediately.
Cream Cheese: Feel free to use regular cream cheese if you aren't concerned with making it dairy-free or vegan. If you want to save any for later, store in the freezer in a freezer-safe container. You'll need to remove it for 30-45 minutes before serving though, as it gets quite hard and won't be as creamy as when you first made it. Best results are to serve immediately.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
Looking for more pumpkin recipes? Make sure you check out my Pumpkin Pinterest board for more inspiration.