1 frozen banana

½ cup plain or vanilla yogurt (dairy or non-dairy)

½ cup pumpkin puree

½ cup unsweetened almond milk

1 tablespoon almond or pecan butter

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

Pinch ground nutmeg

Pinch ground ginger

Pinch ground allspice

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Add frozen banana, yogurt, pumpkin puree, almond milk, nut butter, vanilla extract, cinnamon, nutmeg, ginger, and allspice to a blender.
Blend on high until smooth and creamy, scraping down sides if needed.
Taste and adjust spices or sweetness as desired.
Pour into a glass and sprinkle with extra cinnamon before serving.

For vegan, use plant-based yogurt and non-dairy milk.

Add a Medjool date or maple syrup for extra sweetness.

Blend in protein powder for a more filling smoothie.

To thicken, reduce milk or add oats or ice cubes.

Best enjoyed immediately, but can be stored in the fridge for up to 24 hours and re-blended before drinking.