top of page

Pumpkin Power-Up: The Recovery Smoothie You Actually Crave

ree

You just crushed the Crypt Keeper Workout! Now, don't let those hard-earned gains fade away. This creamy, spiced smoothie is packed with everything your muscles need to rebuild and refuel, wrapped in a flavor that tastes like a treat.


It's the perfect blend of quick carbs (from the banana/pumpkin) to replenish glycogen, and fast protein (from the powder/milk) to kickstart muscle repair.


The Recipe

Ingredients

  • 1/2 cup canned pumpkin purée (not pie filling!)

  • 1/2 frozen banana

  • 1 scoop vanilla or unflavored protein powder

  • 1 cup unsweetened almond milk (or milk of choice)

  • 1/2 tsp pumpkin pie spice

  • 1/4 tsp vanilla extract

  • 1/2 cup ice cubes


Quick Directions

  1. Add all ingredients to a high-speed blender.

  2. Blend on high until completely smooth and creamy. If the mix is too thick, add a splash more milk until you reach your desired consistency.

  3. Pour into a glass and top with a sprinkle of extra pumpkin pie spice.


Why This Works for Recovery


This isn't just a delicious fall treat—it's strategic fuel:

  1. Muscle Repair (Protein): The protein powder delivers essential amino acids right after your workout, which is when your muscles are most receptive to repair and growth.

  2. Energy Recharge (Carbs): The pumpkin and banana provide necessary carbohydrates, which restock the glycogen stores depleted during your high-intensity workout.

  3. Anti-Inflammatory Power (Pumpkin): Pumpkin is rich in antioxidants and Vitamin A, which help reduce post-workout inflammation, meaning less soreness and faster bounce-back time.


Estimated Nutrition & Macros (Per Serving)


This calculation assumes a standard whey/plant protein powder with approximately 120 calories per scoop and unsweetened almond milk.

  • Calories: ~245-265

  • Protein: ~25-28g

  • Carbohydrates: ~27-30g

  • Fat: ~3-5g


Note: These values are estimates. Actual totals may vary depending on the specific brand of protein powder and milk you use.



Comments


bottom of page