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Pumpkin Pie Smoothie

kept bylaerkin

Serves 4

1 15 ounce container organic pumpkin puree, removed from can and frozen in ice cube trays or flattened in 2 plastic bags (optional, but you will use less ice cubes so it has more pumpkin flavor)

1 can full-fat Thai Coconut Milk, placed in refrigerator overnight

2 tablespoons xylitol (or any sweetener you like – Truvia, maple syrup, agave, brown sugar…)

4 ripe dates, pitted (you may need to add more sweetener if not using dates)

2 teaspoons pumpkin pie spice



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