Saturday, February 25, 2012

Pumpkin Smoothies

Before the accident we had been planning on making some yummy pumpkin cranberry bread [Link to the delicious recipe for when you can chew again], but since that looked like it would be hard to blend it was time to consider alternate fates for the can of pumpkin in our cupboard. After looking at several recipes (including this lovely one at the Pioneer Woman) I came up with my own version that uses the plain can of pumpkin that I already had instead of the premixed pumpkin pie filling.

Recipe Bonus: my pumpkin tin promises that pumpkin is an "Excellent Source of Vitamin A and Fiber" and that it is "Low in Calories and Fat". Well, at least the first statement will be true of the smoothie...


1/4 of a 29 oz. can pumpkin
1/4 cup - brown sugar
1 1/2 tsp - pumpkin pie spice
pinch of salt
1/2 cup - vanilla greek yogurt
1 (12 fl. oz.) can - evaporated milk
3 Tbsp - honey
1 Tbsp - vanilla


Several hours before you start premix the pumpkin and spices.  Transfer this mixture to a freezer safe container (I used ziplock bags, but you could use an ice cube tray, or any other plastic container). Once the pumpkin is frozen, transfer it and the rest of the ingredients to the blender and blend till smooth. Serve in chilled cups and feel proud that you made a smoothie that tastes good and also contains a vegetable! (Makes 2 servings)


Get well soon!
Elizabeth and Nathan

1 comment:

  1. Oh, I realized that pumpkin pie spice is probably a US thing. It's just made out of cinnamon, nutmeg, ginger and cloves. I wouldn't really worry about the ratio that much. When I don't have the premixed kind I usually just dump them in and it turns out fine. :)