1 frozen banana

1/2 cup plain or vanilla yogurt

1/2 cup pumpkin puree

1/2 cup unsweetened almond milk

1 tablespoon almond or pecan butter

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Pinch of ground nutmeg

Pinch of ground ginger

Pinch of ground allspice

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Place the frozen banana, yogurt, pumpkin puree, almond milk, nut butter, vanilla extract, cinnamon, nutmeg, ginger, and allspice into a blender.
Blend on high until smooth and creamy.
Pour into a glass and enjoy immediately.

Use pumpkin pie spice instead of individual spices for convenience.

Swap almond milk for oat milk, soy milk, or regular milk.

For a dairy-free version, use coconut or almond yogurt.

Add a scoop of protein powder for extra nutrition.

Blend in a handful of spinach for hidden greens.

Top with granola or crushed graham crackers for added texture.

Best enjoyed fresh, but can be stored in the refrigerator up to 24 hours.