Source: Adapted from Tasty Yummies
3⁄4 cupscooked pumpkin (canned is fine, but fresh is preferable)
1 cupunsweetened organic vanilla almond milk (or more for desired consistency)
1 teaspoonminced fresh ginger
2medjool dates (pits removed; substitute stevia for low carb version)
2 tablespoonsprotein powder (optional)
1 tablespoonground flax seeds (optional)
Place all ingredients in blender. Puree until smooth and creamy. If your milk isn’t cold, you can add a handful of ice cubes, although this may make it less creamy. Garnish with a sprinkle of cinnamon and/or nutmeg.