I love to see all of the seasonal items appear in the grocery store, but am often discouraged by the amount of sugar or sugar substitutes in them.  This recipe comes together very quickly and packs well for that on the  go meal. It is also super easy to modify for your specific tastes.  So delicious you almost forget how lean and clean this one is.  Feel indulged not deprived by this healthy swap!

• 2 cups 0% fat plain Greek yogurt
• 1 cup 100% pure pumpkin
• 2 Tablespoons pure maple syrup – divided.  (If you want to cut 25 calories per serving, use sugar free syrup)
• 2 teaspoons pumpkin pie spice – divided (you can substitute cinnamon)
• 1 Tablespoon chopped pecans
•  2 Tablespoons coconut flour
• 1 Tablespoon almond butter
• **optional** 1 Tablespoon ground flax seed

Pumpkin Smoothie Layer

In a bowl, combine Greek yogurt, pumpkin, 1 1/2 Tablespoons of the maple syrup, 1 1/2 teaspoons of the pumpkin pie spice.

Stir to combine.  This is a great time to “make it your own”.  Take a tiny taste.  Do you want it sweeter, add a little more maple syrup.  A pinch more of seasoning, go for it!

Pie Crust Crumble Layer:

In a small bowl, combine almond butter, coconut flour, 1/2 teaspoon of the pumpkin pie spice, 1/2 Tablespoon of the maple syrup, and pecans.

Use a fork to combine and crumble.

Divide pumpkin smoothie layer into four portions.  Top with pie crumble.  In true The Clean Cook’s style, this one was meal prepped into individual to go containers.  I really love to use the Ball freezer jam containers for this one.  I divided the pie crumble and layered it in the container.

Grab and go at it’s finest!

Make this a yummy breakfast or a great treat at the end of the day!  A drizzle of maple syrup on top is always an option.

Enjoy!

Mom Cooks Clean