4.5/5
(22 Votes)
Ingredients
- 2 cups canned coconut milk (I prefer Native Forest)
- 2 cups water
- 1/2 cup cooked and pureed pumpkin
- 1 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 4 raw organic, pastured egg yolks (optional)
- 8 tablespoons maple syrup (substitute honey for GAPS)
- 1 cup ice cubes
Preparation
Step 1
Place all ingredients in a blender and blend until smooth. Serve immediately.
You'll also love
-
Blueberry Cheese Coffeecake 4.5/5 (22 Votes) -
Red Potato Roasted Garlic Mashed... 4.5/5 (22 Votes)
You'll also love
-
Spaghetti Squash with Asparagus,... 4.6/5 (11 Votes) -
Pumpkin Spice Waffles with... 4.6/5 (11 Votes)