Ingredients

• 1 cup unsweetened coconut milk
• ½ cup full-fat canned pumpkin puree
• ½ ripe avocado
• 2 tablespoons coconut cream
• 1 scoop vanilla collagen peptides
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseed
• 1 tablespoon almond butter (optional)
• ½ teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ¼ teaspoon vanilla extract
• Pinch of sea salt
• Liquid monk fruit to taste
• 1 cup ice cubes

Optional Toppings

• Pumpkin seeds
• Toasted coconut flakes
• Cinnamon dusting
• Chopped pecans
• Extra chia seeds

Instructions

1. Pour 1/2 cup of pumpkin puree into blender jar.
2. Add 1 cup of coconut milk, 1/2 ripe avocado into slices, 2 tbsp coconut cream, 1 scoop collagen, 1 tbsp chia, 1 tbsp flaxseed, 1 tbsp almond butter, 1/2 tsp spices, 1/4 tsp vanilla, pinch salt, sweetener, and 1 cup of ice into a blender.
3. Blend until extremely thick and creamy.
4. Pour into a matte ceramic bowl.
5. Garnish with pumpkin seeds, coconut flakes, pecans, chia seeds, and a light dusting of cinnamon if using.