Admittedly, I am one of many that follows the crowd this time of year when it comes to finding ways to enjoy pumpkin in and on everything. I truly love this season for so many reasons and always have nostalgia for fall flavors, scents and sweater weather as soon as that first crisp breeze hits each year.
However, I no longer follow along with the season's celebrated beverage of choice as much as I did used to love it. Caffeine and refined sugars are no longer a part of my repertoire as I'm trying to save my hormones, not fail them.
But this isn't about me, this is about these lick-the-jar-clean LAYERED PUMPKIN SPICE SMOOTHIE PARFAITS. A much preferred form of nourishment versus the more popular choice.
Since nixing bananas from my diet, smoothies have been tricky for me. I pretty much got away from them for the most part, however that love has been rekindled with this decadent creation made possible thanks to the (ombré) smoothie queen herself, Alison Wu. I always wondered what her secret was and how she did it without causing a kitchen disaster...and then bam, she let us in on it. I like.
Making these felt...somewhat therapeutic, although it was a test of my own patience and willingness to not eat the entire batch before I could spoon them into their individual jars. My phone is now easily a mosaic full of these creations at literally every angle possible, and for that, I laugh at myself but also high five myself for following through with intention to make these. True dedication, with a very happy ending.
Believe me when I say this, making these is well worth your while.
I'll admit, the ingredient list may come across as a little daunting at first, but I did find that they were ingredients that I usually keep on hand and use for several other kitchen creations. And the spices will be nice additions to meals throughout the season...re: roasted acorn squash, butternut squash...you get the idea.
For transparency purposes in saving time, planning ahead and giving it my own spin:
- I went for the organic canned pumpkin choice over baking pumpkin/yams
- Instead of coconut cream, I purchased cashews in bulk and made homemade cashew cream, following this recipe, however I did not add anything else. Just soaked cashews + purified water
- I skipped the second layer in the original recipe and used my favorite local cashew yogurt as the top layer (if you live in Richmond, I suggest that you get your hands on it ASAP)
- I added Sun Potion adaptogenic herbs as I usually do to anything that I make these days
- I added even more cashew butter after these photos were taken, also worth it
So, now you know. And here you go, the recipe that you actually came here for...!
Layered Pumpkin Spice Smoothie Parfaits with Mulberries, Flaked Coconut + Cashew Butter
adapted from Wu Haus, makes 2 smoothie parfaits
Coconut or cashew cream (about 3/4 cup); Note: if these are not easily accessible to you, I suggest replacing with a thick yogurt, preferably non-dairy
1/2 cup almond, coconut or cashew milk
1/3 cup raw almond or cashew butter
1/3 cup mashed/puréed yam or pumpkin (if using canned pumpkin, opt for organic and make sure it's pure pumpkin and not the pumpkin pie filling)
1 teaspoon cinnamon
1 teaspoon cardamom
1/4 teaspoon all spice
1/4 teaspoon freshly ground nutmeg
1 piece of fresh ginger or 1/2 teaspoon ground ginger
Blend all above ingredients until smooth. Pour 1/2 of the mixture into a bowl and set aside. Note: if your patience runs low like mine almost did and this feels sufficient, stop here and skip to the very bottom of this post for topping details.
Blend together the following ingredients with the remaining smoothie base:
1/2 cup mashed/puréed yam or pumpkin
1 piece of fresh turmeric or 1 teaspoon ground turmeric
2 tablespoons almond, coconut or cashew milk
1/2 cup cashew yogurt (or any thick yogurt, preferably non-dairy)
In two tall clear glasses or weck jars, use a spoon to layer some of each smoothie mixture from darkest (golden turmeric layer) to lightest (smoothie base) followed by the top layer of cashew yogurt.