½ cup frozen Wild Blueberries
¼ cup canned pumpkin (not pie filling)
1 frozen banana
8 oz. unsweetened almond milk
1 Tbsp. almond butter, plus more for topping
1/8 tsp. turmeric
½ tsp. vanilla extract
½ tsp. cinnamon
1 tsp. pumpkin pie spice
1 Tbsp. ground flax seed

½ graham cracker, for topping

  1. Combine all ingredients in a high-powered blender and blend until smooth.
  2. Add more almond milk as needed for desired thickness.
  3. Garnish with a dollop of almond butter and graham cracker crumbles.
  4. Serve immediately.