Cookbook

Pumpkin Smoothie

This recipe is a modified version of one I found on The Pioneer Woman that I shared as a guest blogger on Glued To My Crafts and on my own blog. It's soy-free (if you use all soy-free ingredients), fish, nut, egg, gluten, and sugar-free. It tastes like drinking your Pumpkin Pie in a glass. Yum!

5 (Rated by 32 moms)

PREP TIME	5 Min	READY IN	15 Min
COOK TIME	10 Min	SERVINGS	8

MEAL/COURSE Drink

SEASON/OCCASION Thanksgiving

CUISINE American

DIETARY NOTES Wheat/Gluten-free, Nut-free, 20-Minute Meal, Quick & Easy, Healthy, Vegan, Blogger

Place pumpkin in a freezer-safe container (I recommend ice cube trays) and freeze until frozen solid (overnight is best).
Place 3 Cups milk, 1/2 Cup yogurt (vanilla, too, if you're using plain yogurt or want an extra vanilla kick) and the Pumpkin Pie Spice in the blender and blend for a few seconds until blended together.
Add the frozen pumpkin puree and blend until the frozen puree is completely pulverized (I recommend using an "ice crusher" mode for a few pulses before going full boar), adding more milk or yogurt as needed to get the consistency you like.
Add sugar, molasses, maple syrup, honey or sugar substitute 1 Tablespoon at a time until the smoothie is to your desired sweetness. (Note: I recommend tasting the smoothie before adding the sweetener, especially if you're using the vanilla yogurt. If it's to your liking as is, don't add any sweetener.)
Pour into individual glasses and enjoy as is or top with sweetened whipped cream, ground cinnamon and/or nutmeg.