In fact, when I went to my local grocery store to gather the ingredients for this dish I searched high and
low for pumpkin puree and snagged the last few cans from the very back of the shelf.
When you
look for pumpkin puree, don't use «pumpkin pie mix» (usually a larger can) and instead buy the can that is «pure pumpkin puree».
If you
opted for pumpkin puree you could whisk it into the egg custard in place of the milk, yielding a softer and more orange coloured frittata.
The recipe
calls for pumpkin puree, almond milk (go for unsweetened), salted caramel syrup (you can substitute with maple syrup if you can't find a healthy caramel syrup, or make your own date syrup), protein powder, avocado and ice.
But, I have a special place in my heart (and pantry shelf)
for pumpkin puree.
The brownie batter calls
for pumpkin puree, smooth almond or cashew butter, cocoa powder (unsweetened), and protein powder, and the frosting calls for chocolate protein powder, granulated sweetener (like stevia powder), nut butter (cashew or macadamia works well because they're nice and smooth), and vegan milk of choice.
BTW, you could substitute the pumpkin flavor for the original cold brew in this recipe and also swap the greek yogurt out
for pumpkin puree and have the most epic pumpkin chai cold brew overnight oats of life.
Of course this recipe calls
for pumpkin puree, but being from the UK you may find it a little difficult to hunt down a can in your local supermarket.
The recipe calls
for pumpkin puree, espresso powder, pumpkin spice mix, unsweetened almond milk, ice and mocha protein powder.
Here is a great recipe
for pumpkin puree.