I enjoy a good smoothie. They're so versatile with some people enjoying green smoothies filled with spinach, kale, pine needles etc (I jest) and others, like myself, preferring something a little sweet - like my Banana Orange Smoothie. Simply combining a frozen banana, orange juice, Greek yogurt and milk makes a delicious snack after a workout.
But since my American followers will be celebrating Thanksgiving this coming weekend I thought I'd do one more Autumn post. Something pumpkin-y. I decided to try out something new - a pumpkin pie smoothie - and because I think there's a law that a certain number of blog posts in the Fall have to do with pumpkin.
This may not be considered a smoothie you want to eat if you're watching your waistline but it's not all that bad for ya either. If you enjoy a lovely slice of pumpkin pie you'll want to give this a try. You can make it as sweet, spicy or naughty (whipped cream bliss!!) as you want. And it will help you keep up with your pumpkin treat consumption before we get too much snow and the flavour choices will lean strongly towards chocolate and peppermint. Enjoy!
1/2 cup canned pumpkin (not pumpkin pie filling) - see Tip below
1/2 tsp cinnamon
1/8 tsp ginger
1/4 tsp nutmeg
dash of cloves
2 tbsp honey (or more, to taste)
1 cup ice cubes
3/4 cup milk (I used 1%)
2 tbsp plain or vanilla Greek yogurt (or full fat sour cream - use what you have)
2 tsp vanilla
Garnish - whipped cream, nutmeg and cinnamon
Place all ingredients into an individual cup for your blender (if you have something like a Ninja blender) or in the large hopper. Blend well. Pour into a mason jar or other cup and top with whipping cream and/or fresh cinnamon and nutmeg. Serve immediately.
Source: The Baking Bookworm
Tip: Freeze extra canned pumpkin in ice cube trays for future use. Once frozen place the cubes into a freezer bag. This makes it easier for recipes that use small amounts of pumpkin.
Other pumpkin recipes from my blog:
Pumpkin 'n Spice Cream Cheese Muffins
Pumpkin Pie Dip