Pumpkin Margarita Recipe for Blender

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Perfect for healthy fall and Halloween celebrations, this Pumpkin Margarita Recipe for Blender has zero gluten, dairy, or added sugars.

Prep Time: 10 mins
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 3 1x

Ingredients

1/4 cup plus 1 tablespoon canned pumpkin puree
1 tablespoon lemon juice
1 teaspoon freshly grated ginger
8 organic pitted medjool dates
1/3 cup plus 2 tablespoons silver tequila, can sub for vodka
2 tablespoons coconut cream (see notes below)
1/4 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
Pinch of Himalayan salt
1 cup water
1 cup ice
3 lemon wedges
3 tablespoons organic chia seeds, omit for SCD
3 tablespoons unrefined coconut palm sugar, omit for SCD

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Instructions

Add the pumpkin puree, lemon juice, ginger, dates, tequila, coconut “cream”, vanilla, pumpkin pie spice, salt, water and ice to a high-speed blender.
Process on high speed until smooth. Set aside.
Rub the rims of 3 cocktail glasses with the lemon wedge.
Mix together the chia seeds and coconut palm sugar on a small plate, and then dip each glass in the mixture.
Pour the pumpkin mixture into the glasses and serve immediately. Enjoy!

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Notes

Coconut “cream” is the thick, non-watery part from a coconut milk can.

Find it online: https://cleancuisine.com/pumpkin-margarita/

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Pumpkin Margarita Recipe for Blender

Ingredients

Instructions

Notes