INGREDIENTS
1/2 cup
organic pumpkin puree (see tips)
1 cup
unsweetened almond milk
1 tbsp
smooth almond butter
1
ripe banana, sliced and frozen
1
carrot, chopped
1
pitted date
1 tbsp
molasses
1/2 tsp
pure vanilla extract
1/2
inch knob peeled ginger root
1/2 tsp
cinnamon
1/4 tsp
nutmeg
1/8 tsp
allspice