Pumpkin Bumpkin Dessert Blast

Pumpkin Bumpkin Dessert Blast

Can you smell the pumpkin in the air? Looks like Autumn’s just around the corner! It’s the perfect time to start enjoying this sweet and decadent holiday Blast, made with natural, whole ingredients that are packed with nutrients.

Pumpkins are excellent for your eyes, and they contain plenty of antioxidants, fiber, and vitamin C. Try it in a Blast that’s naturally sweetened by dates for instant energy! Who needs a slice of sugary and fat-laden pumpkin pie when you can enjoy this healthy dessert Blast instead?

Vegan Dairy Free Gluten Free

Ingredients

Nutrition Facts

Recipe: Pumpkin Bumpkin Dessert Blast
Servings in this Recipe: 1

Nutrition Facts Per Serving

Calories 215.8

% Daily Value*

Total fat 13.4 g 20.7%

Saturated Fat 1.0 g 4.8%

Trans Fat 0.0 g 0.0%

Cholesterol 0.0 mg 0.0%

Sodium 210.3 mg 8.8%

Total Carbs 24.6 g 8.2%

Dietary Fiber 5.2 g 20.8%

Sugars 17.5 g 0.0%

Alcohol 0.0 g 0.0%

Protein 4.0 g

Vitamin A 116.6%
Vitamin C 18.7%
Calcium 51.8%
Iron 9.8%
Vitamin D 0.0%
Vitamin E 3.8%
Vitamin K 183.2%
Thiamin 9.9%
Riboflavin 7.2%
Niacin 4.8%
Vitamin B-6 8.4%
Folate 17.4%
Vitamin B-12 0.0%
Panto. acid 4.3%
Phosphorus 8.4%
Magnesium 14.7%
Zinc 7.0%
Selenium 1.4%
Copper 17.2%
Manganese 58.1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Directions

  • Add all ingredients to your Tall Cup and extract for 30 seconds, or until smooth.
  • Enjoy!

Foods in this Recipe

This Recipe Can Be Made With:

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Comments
Comment by Tamiz1
December 26, 2015
There is no way this would be pumpkin colored if it has spinach in it. LOL!
Comment by KellieMM
February 18, 2014
I did this one for dessert tonight. I knew my husband was really looking forward to this and he has a real sweet tooth. So it better be good! Going by this recipe the spinach does over power so I cut the spinach down to 1/4 cup. 1/2 cup canned organic pumpkin, a handful of pecans, 2 dashes of cinnamon, 2 pinches of nutmeg, 1 smidgen of ground cloves, a thin slice of ginger (for my husband...I did a little more ginger for myself) 4 dates and a tsp. of vanilla. 1 cup of almond milk and blended well. After all the blending is done and it is to your taste then add ice cubes to cool it down. Topped with a tiny bit of reddi whip and strings of caramel sauce across the top and it looked beautiful and was very tasty and filling. My husband loved it and he doesn't even care that much for pumpkin. I would serve this to my guest for dessert. Yummy! Still better for ya than pie!
Comment by stephen.oglejr
December 03, 2013
Tried this one and I think the Spinach over-powers the Pumpkin. May need to experiment with it.
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