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1 small container non-dairy yogurt ( I like 6oz Whole Soy Co. Plain)
1/2 cup canned pumpkin puree
1 banana
2 tsp almond butter
1/2 cup vanilla soymilk ( I like Silk Very Vanilla)
1/4 tsp pumpkin pie spice
5 ice cubes

Add all ingredients to a blender and blend until smooth. Tastes like holiday in a cup.

Makes 1 serving


1/3 cup freshly squeezed lime juice (about 3-4 limes)
8 oz plain dairy-free yogurt (Whole Soy Organic Soy Yogurt Plain non-gmo)
1/3 cup agave nectar light
2 cups filtered water
1 TBL vanilla extract
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
14 oz coconut milk (So Delicious Sugar Free Vanilla Coconut Milk)

In a large bowl, mix all ingredients. Refrigerate for 2 hours before serving. Pour into glasses and garnish with a dash of cinnamon.

Variations: Add crushed graham crackers (honey free) to the rim of glasses, or blend over ice (rum optional), or freeze into ice pop trays.

1 banana (peeled and cut into chunks)
1 pint strawberries or other fruit (greens removed) (Optional)
1 lemon (squeeze juice into blender and discard lemon)
1 TBL Agave syrup (light)
1 6oz soy yogurt (Whole Soy or So Delicious vanilla or plain)
2/3 cup Silk Soy (use Almond Breeze if preferred)
1 TBL flaxseed ground

Put all ingredients in blender. Blend and puree for 1-2 minutes until smooth. Optional: add in 1/4 cup crushed ice.

Serves 1