Yield: 2 servings Prep time: 4 minutes

1 cup unsweetened vanilla-flavored almond milk, homemade (here) or store-bought

½ cup canned pumpkin puree

2 ounces cream cheese (¼ cup)

2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)

1 scoop collagen peptides (vanilla or unflavored)

1 cup crushed ice

Ground cinnamon and nutmeg, for garnish (optional)

Place all of the ingredients in a blender and blend until very smooth. Taste and adjust the sweetness to your liking. Divide between two 8-ounce glasses, garnish with cinnamon and nutmeg, if desired, and serve. Store leftover smoothie in an airtight container in the refrigerator for up to 4 days.